Oysters casino are a wonderfully decadent appetizer. Serve with a mignonette and a simple salad.
Prep Time::40 mins
Cook Time::15 mins
Cool Time::5 mins
Total Time:: 1 hr
Servings::6
Yield::24 oysters
Ingredients
3 slices thick-cut bacon, cut crosswise into 1/2-inch pieces
1 shallot, finely chopped
1 small green bell pepper, finely chopped
2 tablespoons seeded and finely chopped red Fresno chile
1/2 cup unsalted butter, softened
2 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon grated lemon zest
1/4 teaspoon kosher salt
2 dozen oysters on the half shell
lemon wedges for serving
Directions
Gather all ingredients.
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Preheat oven to 450 degrees F (230 degrees C), and line 2 rimmed baking sheets with aluminum foil. Crumble another layer of foil on each baking sheet, forming a total of 24 small cups to place the oysters on to prevent them from tipping over.
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Place bacon in a large nonstick skillet, and cook over medium, stirring occasionally, until bacon is starting to brown but not quite crisp, about 5 minutes. Transfer bacon to a paper towel-lined plate, reserving 1 tablespoon drippings in skillet.
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Heat drippings in skillet over medium. Add shallot, bell pepper, and chile; cook, stirring often, until slightly softened, about 1 minute. Transfer to a small bowl, and refrigerate, uncovered, until slightly cooled, about 5 minutes.
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Stir together butter, cooled shallot mixture, parsley, lemon zest, and salt in a medium bowl until blended; set aside.
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Arrange oysters, cupped sides down, in a single layer in the prepared foil cups. Spoon about 1 teaspoon of the butter mixture on top of each oyster, and top evenly with bacon pieces.
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Bake in the preheated oven until bacon is crisp and butter is bubbling, about 10 minutes.
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Using tongs, carefully transfer oysters to an oyster serving platter or onto a serving platter covered with rock salt to prevent oysters from tipping over. Squeeze lemon wedges over oysters. Serve immediately.
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