Angels On Horseback
Submitted by Betts238
Plump oysters wrapped in crispy bacon, seasoned with paprika and parsley, then baked until the bacon crisps for a classic British appetizer.
YIELD
6 servingsPREP
20 minCOOK
10 minREADY
30 minThis Victorian-era favorite is simple but spectacular: each fresh oyster gets seasoned with salt, pepper, paprika, and fresh parsley, then wrapped snugly in half a strip of bacon and secured with a toothpick.
A hot oven (450°F) crisps the bacon while the oyster inside stays tender and briny, creating that addictive salty-savory-oceanic combination.
Serve them hot off the rack as a passed appetizer or first course that disappears in seconds.
Pro Tips
- Use large fresh oysters: Smaller oysters shrink too much during cooking; go for plump, meaty ones.
- Cut bacon in half: Full strips are too much bacon per oyster and won’t crisp properly.
- Place on a rack: Elevating them on a rack lets fat drip away and bacon crisps on all sides.
- Watch the timing: Ten minutes at 450°F should crisp bacon perfectly; any longer risks drying out the oysters.
Variations
- Add lemon: Squeeze fresh lemon over the finished bites for brightness.
- Try scallops: Swap oysters for sea scallops for a similar (slightly less briny) version.
Ingredients
Directions
Drain oysters. Lay an oyster across ½ slice bacon. Sprinkle each oyster with seasonings and parsley. Roll entire strip of bacon around oyster and fasten with toothpicks. Place oyster on a rack in a shallow baking dish .
Bake in 450 degree oven for 10 minutes, or until bacon is crisp. Remove toothpicks and serve.
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