Entree: Australia – Sydney & New South Wales – Sydney Rock Oysters (Large coastal oysters from Sydney typically served on the half shell or grilled Kilpatrick-style with bacon and Worcestershire)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 5 min

Total 20 min

Ingredients

- 12 Sydney Rock oysters, approx. 2 oz (56 g) each (in shell)
- 6 slices bacon, chopped, approx. 6 oz (170 g)
- 2 tbsp (30 ml) unsalted butter, melted
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tbsp (15 ml) fresh lemon juice
- 1/3 cup (35 g) fine dry breadcrumbs
- 2 tbsp (8 g) chopped fresh flat-leaf parsley
- Freshly ground black pepper to taste
- Lemon wedges for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat the broiler (grill) to high. If using a grill, prepare a hot zone for direct heat. Shuck the oysters, keeping each oyster on the deeper half of its shell and retaining as much liquor as possible; discard the top shells.
2. In a skillet over medium heat, cook the chopped bacon until crisp. Transfer bacon to a paper towel to drain, reserving a little bacon fat.
3. In a small bowl, combine melted butter, Worcestershire sauce, lemon juice, breadcrumbs and chopped parsley. Stir in the crisp bacon pieces and a good grind of black pepper.
4. Spoon about 1 tablespoon (15 ml) of the breadcrumb-bacon mixture onto each oyster, pressing lightly so it adheres.
5. Arrange oysters on a baking tray or directly on a hot grill rack; broil under high heat or grill for 3–5 minutes until the topping is golden and bubbling. Watch closely to avoid overcooking.
6. Serve immediately on a bed of rock salt or coarse sea salt with lemon wedges.

1. Preheat the broiler (grill) to high. If using a grill, prepare a hot zone for direct heat. Shuck the oysters, keeping each oyster on the deeper half of its shell and retaining as much liquor as possible; discard the top shells.
2. In a skillet over medium heat, cook the chopped bacon until crisp. Transfer bacon to a paper towel to drain, reserving a little bacon fat.
3. In a small bowl, combine melted butter, Worcestershire sauce, lemon juice, breadcrumbs and chopped parsley. Stir in the crisp bacon pieces and a good grind of black pepper.
4. Spoon about 1 tablespoon of the breadcrumb-bacon mixture onto each oyster, pressing lightly so it adheres.
5. Arrange oysters on a baking tray or directly on a hot grill rack; broil under high heat or grill for 3–5 minutes until the topping is golden and bubbling. Watch closely to avoid overcooking.
6. Serve immediately on a bed of rock salt or coarse sea salt with lemon wedges.