Oysters Kilpatrick
Oysters Kilpatrick pairs briny shellfish with salty bacon and a sharp, tangy glaze of tomato sauce and Worcestershire. The sauce is only two ingredients in equal parts, so it takes a minute to make. Baking the oysters on a bed of rock salt keeps the shells steady and stops the sauce spilling. This version is adapted from a recipe in the 1881 Household Cyclopedia, so it has a long history behind it.
Instructions
Stir the tomato sauce and Worcestershire sauce together in equal parts to make the Kilpatrick sauce.
Scatter a generous amount of small diced bacon over the raw oysters, which should still be sitting in their shells.
Spoon the sauce over the oysters and bacon so each one is well coated.
Fill a pan with rock salt and nestle the oysters into it so they sit level and do not tip.
Bake the oysters at 180°C until they feel firm to the touch and the bacon is crisp. You can instead cook them under a hot grill until they reach the same point.
Serve the oysters hot, with lemon wedges or extra Kilpatrick sauce on the side.
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