Oysters Kilpatrick with Maple Dressing

Ingredients

12 fresh oysters
4 Tbs Worcestershire sauce
3 Tbs pure maple syrup (preferably amber syrup for its rich taste)
2 dashes Tabasco sauce
3 slices smoked streaky bacon
500 g rock salt

Method

Preheat the oven to 180 C.

If the oysters are not already shucked, open them up with an oyster knife and discard the top of the shell. Rinse the oysters under cold running water, removing any shell and grit. Drain excess liquid.

Sit the oyster in the bottom cup-like part of the shell, loosen the oyster if attached.

Mix Worcestershire sauce, maple syrup and Tabasco together, set aside.

Finely chop the bacon into thin strips.

Warm a small frying pan and cook the bacon until the bacon is cooked and just starting to crisp.

Nestle the oysters in the salt to keep them level.

Spoon roughly a teaspoon of the sauce over each oyster then top with a few pieces of bacon (exactly how much of each depends on the size of the oyster).

Place the oven dish with the oysters in the oven for around 8-10 minutes until the sauce is bubbling and the bacon slightly crisped.

Once cooked, serve the oysters in the shell with a slice of lemon on the side.

Transfer oysters in its bottom shell to a bed of rock salt or crushed ice, keeping the shell level.

Credits: Maple from Canada

Photo Credits: Maple from Canada