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1
Place oysters on a large tray.
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2
Season oysters evenly with salt, pepper, and lemon juice.
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3
Top each shell with equal amounts of parsley and green onions.
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4
On an open flame grill, heat coals or gas to a medium to hot.
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5
Depending on the grill, there are 3 methods of completing this dish.
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6
Ideally, the bacon should sit above the oysters, cooking on an elevated metal mesh that allows the bacon grease to drip into the oyster cavity.
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7
The oysters should be placed directly above the flame.
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8
If an elevated mesh apparatus or shelf is unavailable, the bacon can be elevated with crumpled aluminum foil, allowing the same dripping effect.
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9
If foil is unavailable, place the bacon strips around the edge of the shells so that they are allowed to cook separately from the oysters while still producing drippings.
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10
Cook the oysters for 8 to 20 minutes.
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11
For best results, make sure that at least some bacon fat has found its way into the oyster cavity.
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12
Serve as appetizers eaten off the shell or with a small cocktail fork.
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13
A viewer, who may not be a professional cook, provided this recipe.
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14
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
