Nothing in the fridge, near to nothing in the pantry. The sun was shining through the blinds and we were sitting on the floor on our first night in our first place together eatting dinner. Hot chips with a crunch that echoed through the apartment paired with Sydney Rock Oysters cooked in a a perfect bacon and worcestshire mix.
1 dozen sydney rock oysters or pacific rock oysters
200g x middle bacon
12 x teaspoons worcestshire sauce
Lemon to serve
Dice bacon and fry off until the fat has begun to render. Not crispy though, otherwise it’ll be too far gone after you add it to the oysters.
A lot of the time I see a bed of rock salt being used to rest the oysters on while cooking, I didn’t want to buy rock salt just for that. Luckily resting each one of the top of a muffin tin in each section works perfectly!
Put the grill on medium heat, or if using the grill icon on your oven set it to 190C.
Just place one oyster per muffin space on the tin. Spoon the bacon evenly across all 12 oysters. Add a teaspoon of worcestershire sauce to each oyster over the bacon.
Now pop the tin in the oven, close to the top and cook for 8mins.
Remove from oven and transfer to plates for serving. Best enjoyed with a tiny squeeze of lemon juice!