Name: Baked Oysters with Mustard Greens and Bacon
Yield: Serves 6
Cuisine: American
Ingredients: salt and freshly ground pepper; 24 oysters on the half-shell (Bluepoint, Pemaquid, or Apalachicola); 1 cup coarse white bread crumbs, from 1- or 2 -day-old French bread, crusts removed; ¼ pound unsalted butter (1 stick); 2 cloves garlic, finely diced; 1 hot chile pepper, seeded, finely chopped; 2 shallots, finely diced; zest and juice of 1 lemon; 1 lemon, zested and juiced; ¼ pound apple- or hickory-smoked bacon, finely diced; 1 small onion, finely diced; 4 cups young mustard greens, washed, drained, finely chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

About

If you do not have young mustard greens, use a mixture of half watercress and half spinach, boiled together for 1 minute, drained, squeezed dry, and finely chopped.

Ingredients

¼ pound apple- or hickory-smoked bacon, finely diced
1 small onion, finely diced
2

Method

Preheat the oven to 500°F.

Cook the bacon in a large dry sauté pan over medium heat until the fat is rendered and the bacon is almost crisp, about 5 minutes. Remove the bacon with a slotted spoon and drain on paper towels.

Add the onion to the bacon fat in the pan and c