Ingredients Jump to Instructions ↓

  1. 24 Oysters - shucked Lemon juice Salt and freshly ground pepper - to taste

  2. 12 Bacon - cut in half

  3. 12 Mushroom caps Melted butter Chopped parsley

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 1. Sprinkle the oysters with lemon juice, salt and pepper. Wrap half a strip of bacon around each oyster.

  2. Using 6 long brochettes, arrange on each a mushroom cap, 4 bacon-wrapped mushrooms and another mushroom. Brush with butter and broil over charcoal or under a broiler until the bacon is crisp. Serve sprinkled with parsley. This is Craig Claiborne recipe from the New York Times Cook Book, revised edition, 1990.


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