Make Ahead

Oysters Harry

April 24, 2011
0 Ratings
Author Notes

Growing up I would eat anything...slurping raw oysters at 18 name it, I would eat almost anything. As I became an adult, I realized how many people were fearful of foods that were unknown to them. Oysters top many peoples "off limits" food list. This is a recipe that I made countless times with my grandfather (Harry - hence the name of the recipe), and I have yet to meet a person who was not converted into an oyster lover (or at least eater) by this particular recipe. And it doesn't do that in a way that turns off oyster purists! This is a Roberts family tradition at every fall and winter gathering that I will pass on to my children without a doubt. —meganvt01

  • Makes 2 dozen
  • 24 oysters
  • 4 pepperoncini
  • 3 strips of bacon
  • 4 tablespoons butter
  • 4 ounces montery jack cheese
  • kosher salt
In This Recipe
  1. First, cut the strips of bacon into 1/2 inch pieces. Saute the bacon until it is cooked, but not crisp. Drain and set aside.
  2. Cut the pepperoncini into strips approximately 1/8th inch wide and 1 inch long.
  3. Cut the butter into 24 equal squares.
  4. Cut the cheese into 24 equal squares.
  5. Shuck each oyster, being careful to remove the connection between the oyster and its bottom shell and retaining as much liquid as possible. Place the sucked oyster on the half shell, nestled in a bed of kosher salt on a cookie sheet.
  6. Preheat the broiler.
  7. On each oyster shell place one pepperoncini, on pat of butter, on piece of bacon, and top with one piece of cheese.
  8. Broil for 3 to 5 minutes until the cheese melts and is bubbly and the oyster is just cooked through.
  9. Enjoy with a large group of soon to be oyster lovers.

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Recipe by: meganvt01

After spending years in school while working full time, I'm happy to finally have my evenings pursuing my other passion, cooking! I have a 4 year old boy and a husband that are both adventurous eaters and supportive tasters. I spend a good bit of my vacation travel preparation researching local and regional foods and my friends all make fun of my food obsession. I've always been pretty confident with my techniques cooking from recipes but I am enjoying Food52's challenge of putting those techniques to work for my own versions of my favorite foods. I love to learn and the group of people that contribute to this site are a great resource. As an Annapolis native, I love to cook with our local produce and seafood whenever possible. I try to support our community of fisherman, farmers, other food producers and chefs as much as possible.