Bites of Ocean Fortune

Oyster Casino is a traditional appetiser that creates a genuinely decadent bite by combining the rich, savoury toppings with the briny freshness of oysters. This dish, which has its roots in the colourful culinary traditions of the early 20th century, transforms basic ingredients like butter, bacon, and fresh herbs into a flavourful whole. Oysters Casino provides a delightful balance of textures, from the tender oyster to the crispy bacon and the fragrant herb butter, making it ideal for entertaining or special occasions. This classic crowd-pleaser never fails to impress, especially when served hot out of the oven and garnished with a squeeze of lemon.

Ingredients (Serves 4–6)

• 3 slices thick-cut bacon, cut into ½-inch pieces
• 1 shallot, finely minced
• 1 small green bell pepper, finely chopped
• 2 tablespoons finely chopped, seeded red Fresno chile
• ½ cup unsalted butter, softened
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 teaspoon lemon zest
• ¼ teaspoon kosher salt
• 24 oysters on the half shell
• Lemon wedges, for serving

Directions

Step 1:

L’Officiel India DigitalRead L’Officiel India in the digital libraryEvery issue and every cover story, on TCG Media.Read now

First, collect all the ingredients. Line two rimmed baking sheets with aluminium foil and preheat the oven to 450°F (230°C). In order to keep the oyster level during baking, form extra crumpled foil into 24 tiny nests across the pans.

This classic crowd-pleaser never fails to impress, especially when served hot out of the oven and garnished with a squeeze of lemon.

Step 2:

Cook the bacon in a large nonstick skillet over medium heat for about five minutes, or until it starts to brown but is not yet crispy. Using a slotted spoon, remove the bacon and transfer it to a plate lined with paper towels. In the skillet, set aside 1 tablespoon of the bacon fat.

Step 3:

Add the green bell pepper, chile, and shallot to the skillet. Sauté for approximately one minute over medium heat, or until just softened. After moving the mixture to a bowl, allow it to cool for approximately five minutes in the refrigerator.

Step 4:

Add the cooled vegetable mixture, parsley, lemon zest, salt, and softened butter to a mixing bowl and stir until smooth.

Step 5:

Put the oysters in the foil nests, shell-side down. Place a few pieces of bacon and around a teaspoon of the butter mixture on top of each.

Step 6:

Bake until the bacon is crispy and the butter is bubbling, about 10 minutes.

Step 7:

Carefully move the oysters with tongs to a platter or serving dish that has been lined with rock salt for stability. Add a squeeze of fresh lemon at the end.