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Angels on Horseback, or Bacon Wrapped Oysters


Bacon wrapped oysters

Angels on Horseback

Holly A. Heyser
Angels on horseback is a classic oyster dish that is very common on the East Coast; it is often seen as a wedding appetizer on Long Island. The dish couldn't be easier: Bacon, oysters, a squirt of lemon juice. Done. Make as many as you can afford -- I once made 100 for a group of 15 people and they were all eaten in less than 10 minutes. For normal people, figure on 6-8 as an appetizer. Double it for a main course.


  • 3-5 dozen small oysters, shucked
  • 12-30 strips of thinly cut bacon
  • 2-3 lemons
  • Toothpicks


Slice the bacon strips in half. It is very important to get thin-cut bacon for this recipe, as thick bacon overwhelms the oysters. Likewise, it is important to get small oysters -- otherwise they become too large a mouthful.

Wrap a half-slice of bacon around each oyster and secure with a toothpick. Arrange on a broiling pan or get a grill ready.

Place the bacon-wrapped oysters under the broiler until they're crispy, about 5-6 minutes. How long this will take on your grill depends on the heat; but I rarely do this on the grill, as the bacon fat falls through the grate and causes flare-ups. Then again, you do get a smoky flavor with real fire...

Take the oysters out and turn them over. Return to the broiler and crisp the other side. This should take about 2-4 minutes.

Serve family style in a big platter. Don't hit them with lemon juice until right before you serve them, otherwise it ruins the crispiness of the bacon.

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