Angels on horseback, a poetic name for skewered oysters wrapped in bacon, is a New Orleans dish that gets its name because the oysters curl as they cook- thus resembling angel wings. There are many versions – grilled, au vin, etcetera. We have found that they need little embellishment and we prefer this quick version as a perfect appetizer.
Preheat broiler. Drain and pat dry each oysters. Cut each piece of bacon in half and wrap around individual oysters. Season with a little freshly-ground black pepper. Secure with a toothpick. Cook on a baking sheet under the broiler until the bacon is crisp and the edges of the oyster are curled. You may need to turn them once. Return each oyster to its shell and/or serve on a platter.
Opening an oyster can be difficult, so unless you have the time and the patience, ask your local fishmonger to do it for you.