Oysters, weighed with Shells, Raw
Back bacon, raw
3 rasher(s), medium, finely chopped
Light cream cracker
2 teaspoon(s), grated, finely grated
1 teaspoon(s), chopped
- Preheat oven to 220°C. Set aside a 12 hole muffin tray.
- Carefully remove oysters from shells and set aside.
- Place half bacon in each oyster shell, then return oyster to shell. Meanwhile, combine Worcestershire sauce and cream together in a bowl. Season to taste with salt and pepper. Spoon cream mixture over each oyster, then sprinkle with parmesan cheese and remaining bacon.
- Arrange oysters in muffin tray and cook in preheated oven for 10 minutes, or until bacon is crisp and cheese is starting to brown. Sprinkle with parsley just before serving.