Direct from the KBC Kitchen
Oysters Update This Eastern Seaboard Classic
According to legend, the recipe for clams casino was originally developed during the 19th century at Little Casino, an upscale resort for the social elite in Narragansett, Rhode Island. It remains a very popular dish to this day, appearing on almost every menu in Rhode Island. It is also very popular with Italian-Americans, holding a permanent spot on just about every trattoria menu in Little Italy, Manhattan.
In New Orleans, however–home of the infamous Oysters Rockefeller–“oysters” are substituted for clams.
If you love raw oysters, you’ll also love this rich and flavorful “Grilled Oysters Casino” recipe; and if oysters have never been your thing, then “Grilled Oysters Casino” is a gateway recipe that will turn you into a fan.
Grilled Oysters Casino is easy to prepare, and according to our resident culinary expert, Betsy Haines, it’s always a big hit! It takes about 15 minutes of prep time and about 15 minutes of cooking time (no more than 10 minutes for the oysters). Have your fishmonger do the “shucking” or see our previously run blog and learn “How to Shuck an Oyster.”
- 24 shucked oysters, on the half shell
- 4 thick slices of smoky bacon
- 2 tablespoons unsalted butter
- 1/4 cup finely diced red bell pepper
- 1/4 cup finely diced green bell pepper
- 1/4 cup finely diced onion
- Salt and freshly ground pepper
- 1 tablespoon chopped flat-leaf parsley
- Lemon wedges, for serving
- Hot sauce to taste (optional)
- 1 tablespoon Worcestershire sauce
Arrange the oysters on a large baking sheet and refrigerate. In a medium skillet, cook the bacon over moderate heat until crisp, about 5 minutes. Drain on paper towels and cut crosswise into 1-inch lengths.
Melt the butter in a saucepan. Add the bell peppers and onion; cook over moderately high heat, stirring often, until softened, 5 minutes. Season with salt and pepper, Worcestershire sauce, hot sauce (optional) and stir in the parsley. Let cool slightly, spoon over the oysters and top with the bacon.
Light a grill or preheat the oven to 500 degrees. Using tongs, transfer the oysters to the grate and grill over a moderately low fire for 7 to 10 minutes, or until just cooked through. Alternatively, roast the oysters on the baking sheet in the oven. Transfer to a platter and serve at once with lemon wedges.
This recipe can be made through Step 2 and chilled for 5 hours.
The briny oysters and smoky bacon are enhanced by a sparkling wine or a crisp acidic white wine.
See our previously run blog and learn “How to Shuck an Oyster.”