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
Servings: 4
If using bacon, cook until almost done and chop finely. reserve
In a small bowl, mix the bell pepper, parsley and pepper. Reserve
Place somewhat crumpled aluminum foil on 2 sheets.
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.
Set the oven rack in the upper third of the oven. Preheat the oven to broil.
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.
Suggested accompaniments: Baked or baby potatoes, canned corn, peas.
Ingredients
Directions
If using bacon, cook until almost done and chop finely. reserve
In a small bowl, mix the bell pepper, parsley and pepper. Reserve
Place somewhat crumpled aluminum foil on 2 sheets.
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.
Set the oven rack in the upper third of the oven. Preheat the oven to broil.
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.
Suggested accompaniments: Baked or baby potatoes, canned corn, peas.
