Ingredients

  • 24 oysters
  • ½ teaspoon paprika
  • tablespoons butter
  • ½ teaspoon salt
  • 1 tablespoon parsley, finely chopped

Method

Allow 3 to 6 oysters for each person. Have oysters freshly opened and on deep part of shell. Cream the butter, add the rest of the ingredients. Divide this mixture and put a bit on each oyster. Then cover each oyster with a slice of bacon. Set shells on baking tin, in a hot oven; cook about 12 minutes, or until bacon is crisp. Serve at once with a quarter of lemon.

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