Entree: Ireland – West Ireland – Galway Bay Oysters (Fresh West Ireland oysters grilled with bacon, Worcestershire sauce, and parsley)

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 10 min

Cook 4 min

Total 15 min

Ingredients

- 12 fresh oysters on the half shell, approx. 2 oz (57 g) each
- 6 slices smoked streaky bacon, approx. 6 oz (170 g) total, finely chopped
- 2 tbsp (30 ml) Worcestershire sauce
- 2 tbsp (28 g) unsalted butter, softened
- 1/4 cup (25 g) fresh breadcrumbs
- 2 tbsp (30 ml) chopped fresh parsley
- 1 lemon, cut into wedges
- Freshly ground black pepper to taste
- Optional: 1 tsp (5 ml) hot sauce

Instructions

1. Step 1: Preheat the broiler (grill) on high or heat a very hot grill. Arrange oysters on a sturdy baking sheet or on a bed of coarse salt to stabilize them.
2. Step 2: In a small skillet over medium heat, cook chopped bacon until crisp; transfer to paper towel to drain and reserve 1 tbsp (15 ml) bacon fat.
3. Step 3: Stir softened butter with Worcestershire sauce, reserved bacon fat, and parsley until combined. Mix in breadcrumbs and half the crispy bacon.
4. Step 4: Spoon a small portion of the butter-breadcrumb mixture over each oyster, then top with remaining bacon and a light crack of black pepper.
5. Step 5: Broil (grill) oysters 2–4 minutes until butter is bubbling and breadcrumbs are golden; watch closely to avoid overcooking.
6. Step 6: Remove from heat, finish with a squeeze of lemon and optional hot sauce, and serve immediately as an indulgent entree with crusty bread or steamed potatoes.