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What You Need:
(To serve as a first course: 6 to 8)
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¼ cup strained fresh lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon anchovy paste
2 dozen shucked oysters, thoroughly defrosted if frozen
12 lean bacon slices, cut crosswise in half
1 tablespoon vegetable oil
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Translate this recipe:
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| How To Cook: |
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1. Combine the lemon juice, Worcestershire sauce and anchovy paste in a bowl and stir until the mixture is smooth. Pat the oysters completely dry with paper towels, then drop them into the mixture and turn them about with a spoon to coat them evenly. Let the oysters marinate at room temperature for about 1 hour.
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2. Preheat the broiler to its highest setting. Remove the oysters from the marinade, wrap each one in a bacon half and run a wooden toothpick completely through the oyster to hold the bacon in place. With a pastry brush, spread the oil evenly over the broiler pan rack.
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3. Arrange the oysters in one layer on the rack and broil them 4 inches from the heat for about 2 minutes on each side, turning them with tongs. When the bacon is crisp and golden, arrange the allgelellos attractively on a heated platter and serve them at once.
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