Oysters Kilpatrick

How to Make Oysters Kilpatrick

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1. Heat the grill to high. Scrub the oyster shells, and open each oyster with an oyster knife, working it into the hinge, twisting, and cutting the muscle from the top shell. Discard the top shell and loosen the oyster from the bottom shell, keeping the juice.

   Mark done

2. Spread rock salt on a baking tray and nestle the oysters into it so they sit level.

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3. Cook the bacon in a dry frying pan over medium heat for 5 minutes, until crisp, and drain on kitchen paper.

   Mark done Start 5 min timer

4. Spoon half a teaspoon of the Worcestershire sauce over each oyster and top with a spoonful of the bacon.

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5. Grill for 3 to 4 minutes, until the edges of the oysters curl and the bacon is sizzling.

   Mark done Start 3 min timer

6. Serve at once on the tray of hot rock salt with the lemon wedges.

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Tips for Making Oysters Kilpatrick

• Cook the bacon first. The grilling is too short to crisp it, and raw bacon on an oyster is chewy.
• Do not overcook the oysters. A minute too long and they turn tough and shrunken, and they should just curl at the edges.
• Buy oysters from a supplier you trust, and keep them cold and alive until you open them. Discard any that are open and do not close when tapped.

What to Serve with Oysters Kilpatrick

• A cold Sauvignon Blanc
• Crusty bread
• A prawn cocktail

Storing & Reheating Oysters Kilpatrick

Best eaten at once. Shucked oysters keep, covered, in the fridge for up to 1 day. Do not reheat cooked oysters.

Oysters Kilpatrick FAQ: Common Questions

Oysters Kilpatrick Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.