Oyster brochettes

Oyster brochettes

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
24 oysters, bottled or fresh
lemon juice
6 rashers bacon, rind removed, halved
freshly ground black pepper
4 slices rye bread
2 tablespoons sour cream
4 lemon wedges, to garnish

Method

  1. Drain and pat dry bottled oysters, or remove fresh oysters from shells. Squeeze lemon juice over.
  2. Wrap 2 oysters in each half-rasher of bacon and carefully thread onto metal skewers. Season with pepper.
  3. Place under a preheated grill, or in a hot, dry frying pan, and cook for 2–3 minutes or until bacon is just cooked.
  4. Place brochettes on rye bread spread with sour cream and serve garnished with lemon wedges.
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