Angels on Horseback (Oysters in Bacon)

We have the British Victorians to thank for this recipe, which has gone in and out of fashion but has always been a favorite of ours because, simply put, it’s delicious. The Victorians used to eat them after dinner as a post-dessert ‘savory’, but we find that they make the perfect canapé. Whether you eat them before a meal, after a meal, or with a glass of champagne at a party, be warned – we’ve never known guests to eat fewer than three of these each, so be sure to make enough!

Ingredients for 16

  • 16 small shucked oysters, or 8 large shucked oysters cut in half
  • 8 slices of thin-cut bacon
  • 16 wooden toothpicks
  • 3-4 limes or lemons


Set your grill to a high temperature. While it is heating up, cook the bacon slices on a medium low heat in a large frying pan, until they’re about halfway cooked, but not yet crispy. Set them aside to cool. In a separate pan, cook the oysters for 1 or 2 minutes, until they’ve turned white and opaque.

Wrap half a piece of bacon around each oyster, and secure it with a toothpick. Grill the resulting parcels at a high temperature to crisp the oyster and the bacon, for about 5 to 6 minutes. Serve as soon as they come off the grill with some slices of lemon or lime for your guests to squeeze over them.

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