Angels on Horseback - Bacon Wrapped Oysters -

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Angels on Horseback - Bacon Wrapped Oysters

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By Joan Reardon

Posted July 23rd, 2007

This article is reprinted with permission from Oysters: A Culinary Celebration, by Joan Reardon, (2000, The Lyons Press)

Oysters: A Culinary Celebration

Servings:	8
Author Notes:	Better known in Victorian England as an after-dinner "savoury" to clear the palate and prepare it for Port, these bacon-wrapped oysters skewered on a cocktail pick make excellent party fare. An interesting counterpart is "Devils on Horseback" -- prunes stuffed with chutney, wrapped in bacon, skewered and broiled in a similar fashion. Serve both for a drinks hour that's truly Paradise Lost and Paradise Regained. Pilsner or Oregon Chardonnay does justice to both.
Ingredients:	24 shucked medium oysters 1 cup dry white wine 1 minced garlic clove freshly ground pepper 12 slices bacon 24 buttered toast rounds (optional)
Instructions:	Set oven temperature to high broil. Drain oysters and marinate them in wine, garlic, and pepper for 1 hour. Cut the bacon in half and cook in a microwave oven for about 1 minute, or pan fry until the edges begin to curl but the bacon is still flexible. Drain well. Wrap each oyster in bacon and secure with a damp cocktail pick. Place the bacon-wrapped oysters on a broiler pan and broil on each side until the bacon is brown and crisp. Serve with the cocktail pick, or the pick can be removed and the oyster placed on a buttered toast round.