This recipe, part of our Throwback Thanksgiving feature, is from our 1970 issue. Instead of green pepper, add some heat by making this with jalapeño.
Ingredients
4 Servings
8–12
½
⅓
2
4
24
Preparation
-
Step 1
Place strips of bacon in a cold skillet and cook them over low heat just until fat is transparent. Remove from pan and cut each strip into 1″ diamonds (you’ll need one piece of bacon to top each oyster). Add 2 Tbsp. butter to the skillet and heat over medium. Add green pepper and cook gently until barely soft. Transfer green pepper to a small bowl and mix with chives and parsley, then blend thoroughly with remaining butter.
Step 2
Preheat oven to 450°. Arrange oysters on beds of rock salt (put rock salt in pie plates or in a long, shallow baking tin); dampen salt slightly. Top each oyster with a spoonful of butter mixture, a piece of bacon, and a few drops of lemon juice. Bake until bacon is crisp and oysters are thoroughly heated, 5–10 minutes.
