This easy retro classic oyster recipe hails from Down Under. With a few simple ingredients and a few minutes under the grill you'll have an amazing Australian-style appetizer to serve your guests.
Oysters Kilpatrick
Serves 24
24 oysters, shucked and on the half shell
2 tablespoons Worcestershire sauce
2 tablespoons butter
4 rashers bacon, cut into thin julienned strips
Freshly ground black pepper
1 lemon
1 teaspoon parsley, chopped
Preheat grill to highest temperature.
Shuck oysters and arrange each on a half shell. Place a layer of rock salt about 1/2-inch thick on a large, shallow, ovenproof dish. Place oysters on their shells on top of rock salt (this holds them in place and makes for a nice presentation).
Combine the Worcestershire sauce and butter in a small saucepan and heat the butter until it melts and the mixture begins to bubble around the edges of the saucepan. Remove from heat.
Spoon the Worcestershire sauce and butter mixture over each oyster, and top evenly with the thinly sliced bacon and season freshly ground black pepper.
Cook under a preheated grill for 3-4 minutes, or until the bacon is crisp.
Sprinkle with parsley, and serve with lemon wedges.
