"A recipe from my mother, Constance Wagner, who reported that this was a "sure-fire bite" and "far easier than most hors d'oeuvres--and better." These can be prepared in advance, all ready on the sheet, and popped into the oven at the last minute. This recipe allows for 4 oysters per serving."

Original is 12 servings

Metric US

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Ingredients

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8 ounces oysters (large raw oysters, about 4 dozen, shucked, cleaned)
Salt, to taste

Freshly ground black pepper, pinch
2 1/2 pounds sliced bacon ( = 48 bacon slices)

Nutritional

Serving Size: 1 (113.4 g)
Calories 520.9
Total Fat - 39.8 g
Saturated Fat - 13.1 g
Cholesterol - 111.5 mg
Sodium - 1638.6 mg
Total Carbohydrate - 1.9 g
Dietary Fiber - 0 g
Sugars - 0.1 g
Protein - 36.1 g
Calcium - 21.5 mg
Iron - 2.2 mg
Vitamin C - 0 mg
Thiamin - 0.4 mg

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Step by Step Method

Step 1

Salt and pepper oysters.

Step 2

Wrap each oyster in bacon strip, cut to fit neatly, and secure the ends with toothpicks

Step 3

Arrange on cookie sheet, not touching, and broil about 3 inches from heat till oysters are plump and juicy. Turn once during cooking so both sides will get plumped and the bacon done. They need careful watching as they don't take long!