Oyster Recipes, How To Cook Angels On Horseback

An Easy To Make Oyster Dish Using Local Ingredients

Welcome to the Yourcounty oyster recipe feature, it's not our most popular recipe, shellfish tend to be something of an acquired taste even here in Kent where they have been part of the coastal diet for centuries. If you have any of your own oyster serving suggestion or can improve upon our own offering do let us know by using the feedback details below. And happy cooking! All the successful recipes are stored in the main Recipe Directory.

There are a great many variations of this recipe, the basic idea is oysters wrapped in bacon or ham. A word about oysters in general and Whitstable oysters in particular, each type of oyster has different qualities, different taste and texture. We normally make this recipes with produce sourced from Whitstable 'natives' as they are known. These enjoy an excellent reputation as a culinary oyster, either cooked or raw. The experts maintain the Whitstable native has both subtlety and a distinctive flavour, the flesh is sweet and succulent.

If you are looking to oysters for their aphrodisiac qualities you might like to know that they do contain amino acids and zinc, both known to be connected to the production of hormones. From a nutritional point of view oysters are not great sources of energy (6 raw oysters needed to create 230kj) but they are rich in vitamins A and B12, calcium, iron, selenium and of course zinc.

Kentish Oyster Recipes

You can add a bit of a kick with a number of different ingredients. My preferred version utilizes Italian bacon (pancetta) coated with Tabasco. If you're not partial to Tabasco feel free to try a sprinkling of paprika, or your preferred spice.

If you're not familiar with oysters they have a distinctive briny taste. Some people love this and prefer oysters raw from the shell, they really do taste of the sea.

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Oyster Recipes

Preparation Time: 5 Minutes

Cooking Time: 6 Minutes

Serves 4


12 Fresh shucked oysters
6 Rashers of streaky bacon each cut in half
Salt and pepper to taste
Tabasco sauce
Sprinkling of freshly grated Parmesan cheese

Cooking Instructions:

  1. Brush a little Tabasco onto one side of the bacon.
  2. Wrap the bacon around each oyster securing with a cocktail stick, then season.
  3. Place under the grill for three minutes, remove and turn, then sprinkle some cheese on top of each Angel and place back under under the grill for a further three minutes.
  4. Remove from the grill, place in shells and serve with crusty bread.

If you haven't shucked (de-shelled) oysters before be very careful, I can't stress this enough, or better still get your fishmonger to open them for you. If you're going to do it yourself make sure you have the appropriate utensil. This is one job where you will need the best quality tool you can afford. To open oysters requires a good technique or a significant amount of force, in some cases both! Serving the 'angels' in their shells makes for a wonderful presentation.

A word about Kentish ingredients, you can source local oysters and ham or bacon when in season. If you get this right it looks and tastes absolutely fantastic. Definitely one recipe worth perfecting. As with all shellfish make sure you get your oysters from a reliable supplier. I only eat oysters in three ways, as angels on horseback, as an ingredient in beef and ale pie or raw direct from the shell.

If you don't like or can't source oysters try scallops in place of oysters, or you might enjoy the Mediterranean version that uses slivers of liver wrapped in bacon.

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