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. This recipe first appeared in our Jan/Feb 2013 issue along with Sandra Tsing Loh’s article Devils on Horseback.
- 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.