Home > Barbecue Recipes > Fish and Seafood > Oyster And Bacon Brochettes
Oyster And Bacon Brochettes
Six oysters per person make a good starter, served with the seasoned oyster liquor to trickle over the skewers. Alternatively, serve nine per person as a main course, accompanied by a cool salad.
Ingredients
36 oysters
18 thin-cut rashers rindless streaky bacon
15ml/1 tbsp paprika
5ml/1 tsp cayenne pepper
Freshly ground black pepper
Celery leaves and red chillies, to garnish
FOR THE SAUCE
½ red chilli pepper, seeded and very finely chopped
1 garlic clove, crushed
2 spring onions, very finely chopped
30ml/2 tbsp finely chopped fresh parsley
Liquor from the oysters
Juice of ¼ -½ lemon, to taste
Salt and freshly ground black pepper
Details
Serves: 4
Method
1. Open the oysters over a bowl to catch their liquor for the sauce. Wrap your left hand (if you are right-handed) in a clean dish towel and cup the deep shell of each oyster in your wrapped hand. Work the point of a strong, short-bladed knife into the hinge between the shells and twist firmly.
2. Push the knife in and cut the muscle, holding the shell closed. Tip the liquor into the bowl. Cut the oyster free. Discard the drained shells.
3. For the sauce, mix the chilli, garlic, spring onions and parsley into the oyster liquor and sharpen to taste with lemon juice. Season with salt and pepper and transfer to a serving dish.
4. Cut each bacon rasher across the middle. Season the oysters lightly with paprika, cayenne and freshly ground black pepper and wrap each one in half a bacon rasher, then thread them on to skewers. Cook on a hot barbecue for about 5 minutes, turning frequently, until the bacon is crisp and brown. Garnish with celery leaves and red chillies and serve with the sauce.
Related food category:
