Casino Oysters

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This oyster dish can be served as a first course or main course. Optionally, prepare it with bacon or prosciutto .

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Casino Oysters

It was at the Little Casino Hotel in Rhode Island that this recipe was created in 1917. Clams were prepared in that way and later a variation with oysters appeared on the menu which is still very popular today. To serve them as a first course, offer 6 oysters per serving.

By using Prosciutto ham you save time and they are just as delicious as with bacon.

Suggested accompaniments: Baked or fingerling potatoes, canned corn, peas

portionServings: 4

Preparation5 minsCooking45 minsTotal50 mins

 6 slices of bacon 6 OR 4 thin slices prosciutto ham, finely chopped
 6 tablespoons finely chopped green pepper
 ¼ cup chopped fresh parsley
 Ground pepper
 48 oysters
 1 lemon

1

If using bacon, cook until almost done and chop finely. reserve

2

In a small bowl, mix the bell pepper, parsley and pepper. Reserve

3

Place somewhat crumpled aluminum foil on 2 sheets.

4

Using a brush, wash the oysters under cold running water. Open the oysters with an oyster knife, keeping their juices and pass the knife under the muscle to release it from the shell. Place the bottom shells on the prepared sheet, pressing them lightly into the foil.

5

Set the oven rack in the upper third of the oven. Preheat the oven to broil.

6

Put some of the vegetable mixture and a few drops of lemon juice over each oysters. Place the bacon or ham on the oysters and grill for 3 to 5 minutes until the oyster begins to firm up.

7

Suggested accompaniments: Baked or baby potatoes, canned corn, peas.

Ingredients

 6 slices of bacon 6 OR 4 thin slices prosciutto ham, finely chopped
 6 tablespoons finely chopped green pepper
 ¼ cup chopped fresh parsley
 Ground pepper
 48 oysters
 1 lemon

Directions

1

If using bacon, cook until almost done and chop finely. reserve

2

In a small bowl, mix the bell pepper, parsley and pepper. Reserve

3

Place somewhat crumpled aluminum foil on 2 sheets.

4

Using a brush, wash the oysters under cold running water. Open the oysters with an oyster knife, keeping their juices and pass the knife under the muscle to release it from the shell. Place the bottom shells on the prepared sheet, pressing them lightly into the foil.

5

Set the oven rack in the upper third of the oven. Preheat the oven to broil.

6

Put some of the vegetable mixture and a few drops of lemon juice over each oysters. Place the bacon or ham on the oysters and grill for 3 to 5 minutes until the oyster begins to firm up.

7

Suggested accompaniments: Baked or baby potatoes, canned corn, peas.

Casino Oysters

 

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