Oysters beds dot the coast of much of the South. Oysters are a big business and an even greater delicacy. Some people slurp them down raw, others cook them to perfection. You’ll need an oyster knife and an old kitchen towel or glove ready for prying open the shells.
- 6 ounces bacon, chopped
- 1 shallot, finely chopped
- 2 Tbsp white wine vinegar
- 1½ dozen oysters on the half-shell
- 1 Tbsp chopped fresh flat-leaf parsley
- Ice cream salt, for garnish
- Move the oven rack to a position about 5 inches from the broiler. Preheat the broiler.
- In a small skillet, cook the bacon over medium heat until browned and crispy. Remove the bacon with a slotted spoon to a paper towel-lined plate, reserving about 1 tablespoon of drippings in the skillet.
- Add the shallot to the skillet and cook over medium-low heat for 2 minutes. Add the vinegar and stir to release the browned bits from the skillet. Cook for 30 seconds.
- Arrange the oysters on a rimmed baking sheet and broil for 1 to 2 minutes, or until the edges are curled. Spoon the shallot mixture over the oysters and sprinkle with bacon and parsley. Nestle the oyster shells in ice cream salt to serve.