Oysters Delmonico

Recipe Ingredients

4		Bacon - diced
2 tablespoons	30ml	Butter - plus
1 teaspoon	5ml	Butter - divided
2		Shallots - minced
1/4 cup	23g / 0.8oz	Minced red bell pepper
1/4 cup	23g / 0.8oz	Minced green bell pepper
1		Salt
1		Cayenne pepper
1/4 cup	36g / 1.3oz	Bread crumbs
2 lbs	908g / 32oz	Rock salt
12		Oysters on the half shell
1 1/2 tablespoons	22ml	Lemon juice

Recipe Instructions

Fry the bacon in a small skillet over medium heat until crisp, 3 to 4 minutes. Drain the bacon on paper towels, crumble and set aside.

Melt 2 tablespoons of the butter in a saucepan over medium-high heat, add the shallots and bell peppers and cook until softened, 5 minutes. Season with salt and cayenne to taste.

In a separate skillet, melt the remaining teaspoon of butter over low heat, add the bread crumbs, and stir to combine. Remove from the heat.

Heat the oven to 375 degrees. Fill a jellyroll pan with the rock salt so it is about 1/2-inch deep.

Arrange the oysters on the pan. Cover them with the bacon and the vegetable mixture, sprinkle with lemon juice and top with the bread crumbs.

Bake the oysters until heated through, 8 minutes, then place the pan under the broiler to lightly brown the bread crumbs, 1 minute.

This recipe yields 12 oysters.

Each oyster: 83 calories; 153 mg sodium; 33 mg cholesterol; 5 grams fat; 2 grams saturated fat; 4 grams carbohydrates; 6 grams protein; 0.17 gram fiber.

Source:
The Los Angeles Times, 12-26-2001

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