Food & Cooking Recipes Roasted Oysters 3.2 (11) 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 13, 2012 Print Rate It Share Share Tweet Pin Email Yield: 1 dozen oysters Savor the rich, briny taste of oysters prepared with bacon in this recipe from chef Bill Taibe of The Whelk. Ingredients 1 (6-to-8-inch) piece of horseradish, finely grated 3 cups rice-wine vinegar 4 ounces slab bacon, finely ground, plus 1 slice for garnish 1 cup panko (Japanese breadcrumbs) Coarse salt and freshly ground black pepper Zest of 1 lemon 2 sprigs fresh thyme, picked ½ cup (1 stick) unsalted butter, room temperature 12 oysters, shucked and drained, in their shells 1 tablespoon chopped fresh flat-leaf parsley Directions Place horseradish in a small bowl and add vinegar. Cover and transfer to refrigerator; let chill for at least 2 hours and up to 1 week. Place ground bacon in a large nonstick skillet over medium heat; cook until fat becomes foamy, 4 to 5 minutes. Add panko and season with salt and pepper; cook, stirring, until panko is golden brown, 5 to 6 minutes more. Transfer bacon mixture to a large bowl and add zest of 1/2 lemon and thyme; toss to combine. Season with salt and pepper and spread mixture in an even layer on a baking sheet to cool. Place butter in the bowl of an electric mixer fitted with the paddle attachment. Add 1/4 cup cooled bacon mixture, remaining zest of 1/2 lemon, 1/4 cup drained horseradish mixture, and 1/2 teaspoon pepper; mix until well combined. Transfer butter mixture to a large sheet of plastic wrap; shape into a log and wrap with plastic wrap to enclose. Refrigerate until firm. Meanwhile, cut remaining slice of slab bacon in half lengthwise. Cut crosswise into thin strips. Place in a medium nonstick skillet and cook over medium heat until cooked through, but still slightly chewy. Remove from heat and set aside. Preheat broiler. Place oysters on a baking sheet. Slice chilled butter crosswise into 1/4-inch-thick rounds; place a butter round on each oyster. Top with cooked bacon strips. Transfer baking sheet to broiler; broil until butter forms a dark, crispy crust, 3 to 4 minutes. Sprinkle with parsley and serve. David E. Steele Rate it Print