Take a classic style roasted rockefeller oyster but add bacon! This combination will also include fresh herbs and buttery breadcrumbs to elevate this appetizer.
Ingredients
8 strips thickly sliced bacon, cut into 1/4-inch (6-mm) dice
4 tablespoons unsalted butter
2 smallish shallots, peeled and minced
Kosher salt
1/2 about 6 oz loaf day-old country bread, finely chopped in a food processor
Pinch of fresh ground black pepper
1 handful herbs, such as rosemary, thyme, savory, and/or parsley, finely chopped
24 oysters, shucked (reserve the shells and as much of the liquor as possible)
Lemon wedges, for serving
Instructions
- Preheat the oven to 400°F (200°C).
- In a large skillet over medium-low heat, cook the bacon until the fat renders. Once the bacon begins to crisp, use a slotted spoon to transfer it to a plate. Add the butter to the skillet and let it melt. Stir in the shallots and a pinch of salt and cook, stirring, until the shallots are softened, 3 to 5 minutes.
- Add the bread crumbs, pepper, and herbs and stir to combine. Return the bacon to the skillet, increase the heat to medium, and cook until the bread crumbs are golden, about 5 minutes more.
- Arrange the shucked oysters in a single layer on 1 or 2 ovenproof rimmed platters. Spoon a heaping tablespoon of stuffing atop each oyster shell and bake until the liquid is bubbling and the bread crumbs are golden brown and crisp, 5 to 7 minutes.
- Serve immediately, with lemon wedges on the side.
