Huîtres aux Lardons

Preparation info

  • Serves


    • Difficulty


    • Ready in

      35 min

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

Having been brought up on raw oysters (where my family comes from it’s considered sacrilege to eat oysters any other way), I was at first rather suspicious of this dish. Having tried it, however, I have to say it’s pretty good. Just don’t tell my mother...


  • 36 oysters
  • 12 slices bacon, finely chopped
  • 3 cloves of garlic, crushed, peeled and chopped
  • bunch of parsley, finely chopped
  • freshly ground black pepper


    Open the oysters with a small, sharp knife. Place them in their shells on a grill pan. Do not overcrowd the grill pan – it is best to cook the oysters in batches. Mix together the bacon, garlic and parsley and season with pepper. Divide between the oysters, sprinkling over the top, then place under the grill and cook for 3-4 minutes until the oysters are bubbling and the bacon is sizzling.