24 oysters on the half shell
6 slices of bacon, each slice cut into 4 pieces
2 cups of kosher salt, sea salt or rock salt ( might need a little more )
3/4 c. unsalted butter, softened
1/2 c. finely chopped scallions ( spring onions )
1/3 c. green pepper, finely chopped
1/3 c. sweet red pepper, finely chopped
1/3 c. fresh parsley, finely chopped
2 Tbsp fine bread crumbs
2 Tbsp fresh lemon juice
Preheat oven to 450°.
Use a baking dish large enough to hold all of the oysters in a single layer. Pour the salt into the bottom of the baking dish. The salt has to be deep enough so that the oysters are stable when they are placed on top of the salt. Place all oysters on the salt bed.
Cook the bacon in a frying pan, over medium high heat, until it is about 1/2 cooked ~ or even a tad more. But it should not be fully cooked. Drain the bacon on paper towels and set aside.
In a separate bowl, combine the two types of sweet pepper, butter, scallions, parsley, bread crumbs, lemon juice, and salt and pepper to taste. Spoon equal portions of this butter mixture on top of each oyster. Place a piece of the partially cooked bacon on top of the butter mixture.
Bake in the oven for about 6 minutes, or until the bacon is fully cooked and the oysters are heated. To serve, sprinkle a tiny amount of alaea sea salt on the top of each oyster.
This recipe will work equally well with clams.
Recipe adapted from The Seafood Cookbook by Pierre Franey and Bryan Miller