Alas, we never tasted these. With the Angels all prepared, resting on the counter to be cooked, the cooks went to take a quick shower before the dinner. Well . . . upon entering the kitchen, they discovered the dog amid a pile of toothpicks on the floor, with a large grin on his face. They did not bring the toast rounds.
Ingredients:
- 12 medium sized raw oysters, shucked and drained
- ¼ c dry white wine
- 1 clove garlic minced
- coarse salt
- fresh ground pepper
- hot sauce or Tobasco to taste
- 6 slices lean, thin cut bacon, cut in half
- 12 toothpicks soaked in water about 10 minutes
- 12 buttered toast rounds (optional)
- lemon wedges
Directions:
- Preheat broiler.
- Drain oysters.
- In a bowl, mix the wine, garlic, salt, pepper and hot sauce together.
- Add drained oysters and toss to coat.
- Let marinate 20 minutes.
- Cut bacon in half and cook in a microwave for approximately 1 minute or pan fry until the edges begin to curl but the bacon is still flexible (do not completely cook bacon).
- Drain well.
- Remove oysters from marinade.
- Wrap each oyster in a bacon strip and secure with a damp toothpick, overlapping the bacon approximately 1 inch.
- Place the bacon wrapped oysters on a broiler pan.
- Cook the oyster and crisp the bacon approximately 5-6 minutes on the first side.
- Turn them over and broil another 2-4 minutes.
- You may need to turn them once or twice to get a good crispness on all sides.
- Serve with the pick or remove the pick and place on toast round.
- Serve with lemon wedges.
Serves: 12 pieces
Source: whatscookingamerica.net
