Devils on Horseback
In this version of the classic hors d'oeuvre, oysters are cooked with garlic and wine, then set "astride" toasted garlic bread slices and sprinkled with bacon.
Yield: serves 4-6
- 6 tbsp. unsalted butter
- 2 tbsp. finely chopped garlic
- 1⁄2 small baguette (about 4 oz.), cut into eight 1"-thick slices
- 10 slices bacon, cut into 2" pieces
- 3 scallions, finely chopped
- 1⁄4 cup white wine
- 2 tsp. lemon juice, plus wedges for serving
- 8 oysters, such as Blue Point, shucked, with juices reserved
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp. roughly chopped parsley, for garnish
- Heat oven to 400°. Melt 4 tbsp. butter in a small pan; mix with 1 tsp. garlic. Brush baguette slices with the butter; arrange on a baking sheet. Bake until lightly toasted, about 10 minutes. Set aside.
- Meanwhile, cook bacon in a 12" skillet over medium-high heat until crispy, about 10 minutes. Using a slotted spoon, transfer bacon to paper towels to drain, reserving bacon fat for another use; set aside. Heat remaining butter in the skillet. Add remaining garlic and the scallions, and cook, stirring, until soft, about 3 minutes. Add wine, lemon juice, oysters with their juices, and salt and pepper. Cook, stirring, until oysters begin to curl at the edges, about 3 minutes. Using a slotted spoon, transfer oysters to a bowl; cover to keep warm. Continue to cook sauce until thickened and reduced by half, about 10 minutes. Divide oysters and sauce among baguette slices; top with reserved bacon and garnish with parsley.