Mother of the Pearl River Grilled Oysters Bruschetta

Recipe courtesy Bob Owen

Show: Episode:

Picture of Mother of the Pearl River Grilled Oysters Bruschetta Recipe Photo: Mother of the Pearl River Grilled Oysters Bruschetta Recipe
Rated 4 stars out of 5
  • Rate This Recipe
  • Read 1 Review
Total Time:
25 min
Prep
10 min
Cook
15 min
Yield:
2 to 4 servings
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

  • 1 dozen oysters, shucked and on the half-shell
  • 1/2 cup chopped parsley leaves
  • 1/2 cup chopped green onions
  • Salt
  • Black pepper
  • 3 lemons, juiced
  • 1/2 pound smoked center-cut bacon

Directions

Place oysters on a large tray. Season oysters evenly with salt, pepper, and lemon juice. Top each shell with equal amounts of parsley and green onions.

On an open flame grill, heat coals or gas to a medium to hot. Depending on the grill, there are 3 methods of completing this dish. Ideally, the bacon should sit above the oysters, cooking on an elevated metal mesh that allows the bacon grease to drip into the oyster cavity. The oysters should be placed directly above the flame.

If an elevated mesh apparatus or shelf is unavailable, the bacon can be elevated with crumpled aluminum foil, allowing the same dripping effect.

If foil is unavailable, place the bacon strips around the edge of the shells so that they are allowed to cook separately from the oysters while still producing drippings.

Cook the oysters for 8 to 20 minutes. For best results, make sure that at least some bacon fat has found its way into the oyster cavity. Serve as appetizers eaten off the shell or with a small cocktail fork.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

* Guest Recipe

A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 1 reviews

  • on April 09, 2010

    Flag

    I liked the bacon idea, but had oysters in a jar. I put cupcake liners in the cake tins and drizzled some melted bacon fat I had on hand across the ingredients of the recipie. Served on a toasted asagio bread from Safeway with a bit of homemade salsa on the side, lemons too. Nice idea.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.