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Oysters Casino I


  • 24 oysters in shell
  • 6 bacon slices
  • 6 tablespoons butter, softened
  • 1/2 cup finely chopped green onion
  • 2 tablespoons finely chopped sweet red pepper
  • 1/3 cup finely chopped fresh parsley
  • 2 tablespoons fresh bread crumbs
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • rock salt

Preheat the oven to 450° F.

Before shucking, scrub oysters thoroughly with a stiff brush under cold, running water. Open oysters. Leave oysters in deep lower shells. Discard top shells.

Cut each bacon slice into 4 parts. Cook over medium heat until almost done. Drain on paper towels. In small bowl, blend together butter, green onion, red pepper, parsley, crumbs, lemon juice, salt and black pepper.

Place a deep layer of rock salt in baking dish. Place the oysters in their shells on the rock salt, using it to level and stabilize the shells. Spoon butter mixture over the oysters and top each with bacon. Bake until oysters are done and bacon is brown, about 8 to 10 minutes.

Contributed by Joyce Taylor From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas