Smoky Bacon Oysters
Smoky Bacon Oysters



  • 1 shallot, very finely chopped
  • 2 tbsp red wine vinegar
  • 2 tbsp olive oil
  • 100g streaky bacon rashers
  • 1⁄2 lemon, juice only
  • 1 tsp smoked paprika
  • 24 freshly shucked oysters
  • Combine the shallot and vinegar in a small bowl and set aside. Fry the bacon until crisp, then remove from the pan and finely chop. Return to the pan with the lemon juice and paprika, and cook for 1 min to combine.
  • Arrange the oysters on a platter and top with equal portions of the bacon mixture. Serve immediately.
5 mins
6-8 serving

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