Baked Oysters Remick

This recipe is so good. We used to eat these all the time when we can purchase relatively inexpensive oysters nearby in the 1970's from the California coast but now I have to reserve this for special occasions. The recipe comes from the Plaza Hotel New York City. Life is sweet when I can have these while sipping great tasting white wine and seeing the bright reddish orange sun slowly going down the Pacific Ocean. Although these are great with oysters in half shelf, it also works fine with oysters already shucked and placed on gratin plate with the topping and baked. The presentation is better with half shelf, but gratin dish method works fine and maybe easier. If Using gratin dish method, discard the shells.

• Ready In: 10 mins
• Serves: 3-4

Ingredients

• 12 -15  raw  oysters, shucked (reserve the cupped end of shell)
• 1  cup mayonnaise
• 1⁄4 cup chili sauce
• 1⁄2 teaspoon dry mustard
• 1⁄4 teaspoon paprika
• 1  dash Tabasco sauce
• 2 -3  slices bacon, cut in 1 inch pieces
• 1⁄2 cup  breadcrumbs
• 1  tablespoon  minced parsley
• 1⁄2-1  lemons (optional) or 1⁄2-1  lime, sliced (optional)

Directions

1. Combine mayonnaise with chili sauce, mustard, paprika and Tabasco.
2. Dip oysters into seasoned mayonnaise until thoroughly coated. Return oysters to their shells or place them in a buttered gratin dish big enough to hold the plump oysters.
3. Top each oyster with a square of bacon and place under broiler for 5 minutes or until bacon is cooked. The amount of time is dependent on your broiler. I have several settings.
4. Remove and sprinkle bread crumbs and return to the oven and broil for additional 1-2 minutes until bread crumbs are browned.
5. Garnish with parsley and slice of lemon or lime before serving.