Smoked Oysters And Bacon

1. 1

   Briefly blanch oysters by filling half-shells with water from a boiling kettle and draining after two minutes by turning upside down for a few minutes then lightly patting dry with a paper towel. They might fall out of the shell while doing this so use a clean surface.

2. 2

   Drizzle about a 1/4 teaspoon of olive oil over each oyster and place a few small slices of bacon in each one.

3. 3

   Prepare fish smoker with the woodchips and smoke oysters for 15 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.