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Broiled Oysters On the Half Shell

Source of Recipe


From "Essentials of Southern Cooking" by Damon Lee Fowler



List of Ingredients



• 24 live oysters in shell
  
• ¼ cup finely minced thick-cut bacon (about 2 slices)
  
• ¼ cup finely minced green onion tops (green part only)
  
• Grated zest of 1 lemon
  
• ½ cup cracker crumbs
  
• Whole black pepper in a mill
  
• 1 lemon, cut into 8 wedges
  






Instructions



1. Position a rack 4 to 6 inches from the heat source and preheat the broiler for at least 15 minutes. Shuck the oysters and cut them loose from the shell, but leave them in the deep halves. Discard the shallow top shells. Spread a ½-inch-thick layer of rock salt on a rimmed baking sheet or line it with crumpled foil. Press the oysters in the shells into the salt or foil until they are level and stable.
   
   
2. Mix together the bacon, onion, lemon zest, and crumbs. Liberally grind pepper over it and toss until well blended. Sprinkle the bacon-crumb mixture evenly over each oyster.
   
   
3. Broil the oysters until the bacon-crumb topping is golden-brown and the gills are lightly curled, about 4 minutes. Serve at once, garnished with lemon wedges.
   
   Serves 4 to 6 as a first course