Smoked Oysters and Bacon

READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 12
    oysters, shucked on half shell
  • 1
    tablespoon olive oil
  • 50
  • 14
    cup mesquite wood chips
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DIRECTIONS

  • Briefly blanch oysters by filling half-shells with water from a boiling kettle and draining after two minutes by turning upside down for a few minutes then lightly patting dry with a paper towel. They might fall out of the shell while doing this so use a clean surface.
  • Drizzle about a 1/4 teaspoon of olive oil over each oyster and place a few small slices of bacon in each one.
  • Prepare fish smoker with the woodchips and smoke oysters for 15 minutes.
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