This way of preparing oysters is quite common in Australia. It may seem strange to combine bacon with oysters, but the result is much better than it sounds at first.
INGREDIENTS (4 people):
- 24 oysters
- 50 ml (quarter of cup) of balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons unsalted butter
- One teaspoon of Tabasco sauce
- 2 slices of bacon
In a saucepan, over medium-low heat, mix the balsamic vinegar, Worcestershire sauce, butter and Tabasco sauce. When everything is well mixed, we remove.
Then, in a frying pan without oil or butter, fry both slices of bacon until they are golden brown and crisp. Remove and place on an absorbent kitchen paper, covering above and below, so that they are as dry as possible.
When the bacon is cold we cut it into small squares.
Now comes the trickier part. It consists of filling each oyster with an equal part of bacon and then pouring part of the broth that we have previously made. So that the broth does not spill, nor the oyster itself is lost, what is usually done is to arrange the oysters on a rack or, more effectively, make small trays with aluminum foil that leave the mollusk in the most horizontal position.
We turn on the oven grill and add the oysters. 1 minute will be more than enough.
Ready to eat in the traditional way, simply sipping the oyster meat and the sauce that we have added.
