Oysters En Brochette

Three ingredients, five minutes in a blazing hot oven, and you’ve got one of New Orleans’ great oyster dishes. Bacon and oysters alternate on skewers, roast until the bacon renders and crisps, then land on buttered toast soaked with the smoky, briny pan drippings.

The skewer setup is clever. They rest across the top of a deep baking pan so the oysters and bacon hang suspended, not sitting in grease. This means the bacon crisps from all sides while the oysters roast in the rising heat rather than stewing in fat. The juices drip to the bottom of the pan, ready to pour over the toast.

Skewer through the firm muscle of the oyster, not the soft belly. The belly tears easily on a skewer and the oyster slides off during cooking. The firm side holds.

Five minutes at 475°F (245°C) is all this needs. The oysters should be plump, hot through, and barely cooked. Overcooked oysters turn rubbery and lose their briny sweetness. The bacon should be crisp at the edges but still pliable.

Kitchen Tips

• Use large oysters. Small ones shrink too much and disappear between the bacon strips.
• Cut bacon strips in half if they’re long. You want roughly equal-sized pieces of bacon and oyster on the skewer.
• Metal skewers work better than wooden ones at this high temperature. No soaking required.
• Toast the bread and butter it while the skewers roast. Everything should be hot at the same time.

Variations

• Cajun spiced: Dust the oysters with Cajun seasoning before skewering for a spicy, smoky version.
• Grilled version: Cook the skewers on a hot grill instead of the oven for a charred, smoky flavor.
• Angels on horseback: Wrap each oyster individually in a half strip of bacon and secure with a toothpick for a classic British appetizer presentation.