A little twist to the conventional fresh shucked oysters, these baked beauties are full of delicious bacon and butter with pops of sweet
Preheat oven to 400F
On a baking sheet, make 12 small mounds of salt to hold the oyster in place while baking or use crinkled tin foil.
Dice the bacon and saute until almost crispy, remove and drain on paper towels. Set aside
In a food processor, add half a pound of butter, 1 rib of celery, ½ a red pepper, juice of half a lemon, a dash of worcestershire and hot sauce. Blitz until well combined, fold in sliced chives
Shuck the oysters, spoon a tablespoon of the butter mixture on to the oyster and sprinkle with crisped bacon
Bake until bubbly, approximately 12-15min