Angels on Horseback

    20 minutes

    Oysters wrapped in bacon are a favourite that always goes down well. Whether you are making these as finger food or an entree make sure you serve them immediately

    12 people made this

    Serves: 12 

    • 12 shucked oysters
    • 12 rashers of bacon (or 6 long rashers cut in half)
    • 1/2 teaspoon salt
    • a good pinch of ground black pepper
    • a good pinch of smoked paprika
    • 2 tablespoons chopped fresh parsley

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Preheat an oven to 230 degrees C. Put a wire rack (like a cake rack) into a small baking dish.
    2. Wrap each oyster flesh in bacon and secure with a toothpick. Sprinkle with the salt, pepper, paprika and parsley then place them all onto the wire rack.
    3. Bake in the preheated oven until the bacon is crispy, 10-12 minutes then serve immediately.

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    Reviews and Ratings
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    Reviews in English (8)


    A classic!  -  03 Dec 2010  (Review from Allrecipes USA and Canada)


    Couldn't get oysters on the half shell, only large sizes available, so I tried this out. I have to say that it was good and pretty popular. The guests left one or two but I had them when I came out of the kitchen so no leftovers, always a good sign. It is very easy to make. I used 1/2 slides of bacon so there was less bacon per piece. I also found that baking took longer than anticipated. The moisture in the oysters slowed the cook time so I had to keep them in for quite a bit longer but they came out fine. NOTE: that means you could make a little ahead and keep them warm pretty easily. Plan on using the larger round toothpicks. The small ones made it difficult to put it all together. They were not the top choice hit of the party but they were popular. I definitely will make them again.  -  29 Dec 2010  (Review from Allrecipes USA and Canada)


    Wonderful! The oysters I bought were huge and I wrapped them in Applewood Smoked Bacon. Seasoned with Tony Chacheres and used Jezebel Sauce as a dip - delicious!  -  14 Jan 2011  (Review from Allrecipes USA and Canada)