Ingredients
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3 slices thick-cut bacon, cut crosswise into 1/2-inch pieces
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1 shallot, finely chopped
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1 small green bell pepper, finely chopped
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2 tablespoons seeded and finely chopped red Fresno chile
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1/2 cup unsalted butter, softened
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2 tablespoons finely chopped fresh flat-leaf parsley
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1 teaspoon grated lemon zest
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1/4 teaspoon kosher salt
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2 dozen oysters on the half shell
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lemon wedges for serving
Directions
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Gather all ingredients.
![ingredients gathered to make oysters casino]()
Dotdash Meredith Food Studios
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Preheat oven to 450 degrees F (230 degrees C), and line 2 rimmed baking sheets with aluminum foil. Crumble another layer of foil on each baking sheet, forming a total of 24 small cups to place the oysters on to prevent them from tipping over.
![foil made into small cups to fit oysters]()
Dotdash Meredith Food Studios
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Place bacon in a large nonstick skillet, and cook over medium, stirring occasionally, until bacon is starting to brown but not quite crisp, about 5 minutes. Transfer bacon to a paper towel-lined plate, reserving 1 tablespoon drippings in skillet.
![bacon cooking in a non-stick skillet]()
Dotdash Meredith Food Studios
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Heat drippings in skillet over medium. Add shallot, bell pepper, and chile; cook, stirring often, until slightly softened, about 1 minute. Transfer to a small bowl, and refrigerate, uncovered, until slightly cooled, about 5 minutes.
![vegetables cooking in the same skillet until softened]()
Dotdash Meredith Food Studios
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Stir together butter, cooled shallot mixture, parsley, lemon zest, and salt in a medium bowl until blended; set aside.
![butter and more vegetables combined in a bowl]()
Dotdash Meredith Food Studios
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Arrange oysters, cupped sides down, in a single layer in the prepared foil cups. Spoon about 1 teaspoon of the butter mixture on top of each oyster, and top evenly with bacon pieces.
![oysters topped with butter mixture and bacon]()
Dotdash Meredith Food Studios
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Bake in the preheated oven until bacon is crisp and butter is bubbling, about 10 minutes.
![oysters baked until butter is bubbling]()
Dotdash Meredith Food Studios
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Using tongs, carefully transfer oysters to an oyster serving platter or onto a serving platter covered with rock salt to prevent oysters from tipping over. Squeeze lemon wedges over oysters. Serve immediately.
![oysters transferred to a platter of rock salt]()
Dotdash Meredith Food Studios
Nutrition Facts (per serving)
| 449 | Calories |
| 27g | Fat |
| 28g | Carbs |
| 28g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 449 | |
| % Daily Value * | |
| Total Fat 27g | 35% |
| Saturated Fat 13g | 64% |
| Cholesterol 159mg | 53% |
| Sodium 591mg | 26% |
| Total Carbohydrate 28g | 10% |
| Dietary Fiber 4g | 16% |
| Total Sugars 6g | |
| Protein 28g | 55% |
| Vitamin C 106mg | 118% |
| Calcium 68mg | 5% |
| Iron 11mg | 59% |
| Potassium 706mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
