Food & Cooking Recipes Appetizers Oysters Casino 3.7 (28) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on December 12, 2012 Print Rate It Share Share Tweet Pin Email Servings: 8 This recipe for oysters casino is from "The Hog Island Oyster Cookbook" by Jairemarie Pomo. Ingredients 4 slices bacon, chopped ½ cup (1 stick) unsalted butter ½ cup minced shallots ¼ cup finely chopped red bell pepper ¼ cup finely chopped celery 1 tablespoon fresh lemon juice ¼ teaspoon Worcestershire sauce Large pinch of cayenne pepper Rock salt 2 dozen small (3 to 4 inches long) Pacific oysters on the half shell Minced fresh flat-leaf parsley, for garnish Directions Preheat oven to 400 degrees. In a small skillet, cook bacon until almost crisp. Using a slotted spoon, transfer to a paper towel-lined plate; set aside. Place the butter, shallots, bell pepper, celery, lemon juice, Worcestershire sauce, and cayenne pepper in a food processor; mix until well combined, about 20 seconds. Spread 1/4 inch rock salt on a rimmed baking sheet and bake for 8 minutes. Place oysters firmly in the hot rock salt. Place 1 tablespoon of the butter mixture on each oyster; top each with bacon. Bake oysters until bubbly, about 12 minutes. Do not overcook. Sprinkle with parsley and serve immediately. Rate it Print