Grilled Oysters Casino

Oysters update the eastern seaboard classic clams Casino. Have your fishmonger shuck them for you.

Slideshow: Amazing Seafood Recipes

  • Servings: 12
KEY: Grilling/Barbecuing, Barbecue/Cookout, Dinner Party, Easter, Father's Day, Graduation Party, American, Appetizers/starters, Fast, Healthy, Make Ahead

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Ingredients

  • 24 shucked oysters, on the half shell
  • 4 thick slices of smoky bacon
  • 2 tablespoons unsalted butter
  • 1/4 cup finely diced red bell pepper
  • 1/4 cup finely diced green bell pepper
  • 1/4 cup finely diced onion
  • Salt and freshly ground pepper
  • 1 tablespoon chopped flat-leaf parsley
  • Lemon wedges, for serving

How to make this recipe

  1. Arrange the oysters on a large baking sheet and refrigerate. In a medium skillet, cook the bacon over moderate heat until crisp, about 5 minutes. Drain on paper towels and cut crosswise into 1-inch lengths.
  2. Melt the butter in a saucepan. Add the bell peppers and onion; cook over moderately high heat, stirring often, until softened, 5 minutes. Season with salt and pepper and stir in the parsley. Let cool slightly, spoon over the oysters and top with the bacon.
  3. Light a grill or preheat the oven to 500°. Using tongs, transfer the oysters to the grate and grill over a moderately low fire for 7 to 10 minutes, or until just cooked through. Alternatively, roast the oysters on the baking sheet in the oven. Transfer to a platter and serve at once with lemon wedges.

Make Ahead

The recipe can be made through Step 2 and chilled for 5 hours.

Suggested Pairing

The briny oysters and smoky bacon are enhanced by a sparkling wine or crisp, acidic white. From the North Fork, look for Jamesport's nonvintage sparkling wine.

Contributed By Published July 2002

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