Prep 30 mins
Cook 4 mins
I first encountered Angels on horseback at the Santa Fe restaraunt in McAllen, Texas. I can't quite place what was in the cocktail sauce served with these but I came up with something that goes equally well with them. The sauce was something like a spicy Chinese Hot & Sour sauce. In the sauce I quote below, I always add an extra kick with Louisiana Hot Sauce! The water chestnuts give a little extra crunch to the bite.
- 1 pint fresh oyster
- 8 -10 slices bacon, slices cut in thirds
- 25 slices water chestnuts
- 1⁄4 cup chopped fresh parsley
- 1⁄2 teaspoon garlic salt
- wooden toothpick
For the Sauce
- 1⁄2 cup mayonnaise
- 1⁄4 cup mustard
- horseradish, to taste
- louisiana hot sauce, to taste
- Drain oysters. Place an oyster and a slice of water chestnut on each piece of bacon. Sprinkle with parsley and garlic salt. Wrap bacon around oyster and secure with wooden pick.
- Place angels on a broiler rack, approximately 4 inches from heat source, and broil 3 to 4 minutes. Turn carefully and broil on other side if desired. Cook only until bacon is done, being careful not to overcook oysters.
- Serve with a mixture of mayonnaise, mustard and horseradish.