Oysters with Kilpatrick Topping December 13, 2016
Prep time:5 mins Cook time:5-8 mins Serves:6-10 Makes:24
- 4-6 rashers streaky bacon, very finely diced
- neutral oil, for frying
- 24 oysters on the half-shell
- 2 tbsp worcestershire sauce
- 4 tbsp melted butter
- 2 tsp lemon juice
- 1 tsp finely chopped parsley leaves
- salt and ground black pepper
Fry bacon in a little oil until very crispy, then drain the bacon and discard the fat. Place the oysters in their shells in a shallow baking dish and scatter the bacon over the top.
Mix together all other ingredients. Spoon about ½ tsp mixture over each oyster. They can be prepared ahead until this point and stored, covered, in the fridge for up to 4 hours until needed.
When ready to serve, place the tray of oysters under a preheated grill until just warmed through (about 2-3 minutes). Serve immediately.