📝 About This Recipe
A refined classic originating from the Rhode Island shores in the early 20th century, Oysters Casino is the ultimate indulgence for seafood lovers. These succulent bivalves are nestled in their shells, topped with a vibrant compound butter of crisp bell peppers, shallots, and garlic, then finished with a smoky baton of bacon. Baked until the edges are golden and the oyster is just warmed through, this dish offers a sophisticated balance of brine, smoke, and citrus zest.
🥗 Ingredients
The Shellfish
- 24 pieces Fresh Oysters (scrubbed clean, such as Blue Point or Wellfleet)
- 2-3 cups Rock Salt (to create a bed for roasting)
The Casino Butter
- 1/2 cup Unsalted Butter (softened to room temperature)
- 1/4 cup Red Bell Pepper (very finely minced)
- 1/4 cup Green Bell Pepper (very finely minced)
- 1 large Shallot (finely minced)
- 2 cloves Garlic (pressed or grated into a paste)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Worcestershire Sauce (for umami depth)
- 1/4 teaspoon Smoked Paprika (for color and warmth)
- 1 pinch Kosher Salt and Black Pepper (to taste)
The Topping
- 4-6 slices Thick-cut Bacon (cut into 1-inch squares or lardons)
- 1/4 cup Panko Breadcrumbs (for a delicate crunch)
- 1 whole Lemon Wedges (cut into 8 wedges for serving)
👨🍳 Instructions
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1
Preheat your oven to 450°F (230°C). Line a large rimmed baking sheet or a cast-iron skillet with a thick layer of rock salt. This stabilizes the oysters and retains heat.
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2
In a medium skillet over medium heat, par-cook the bacon pieces until the fat has rendered and they are beginning to brown, but are still flexible. Transfer to a paper towel-lined plate.
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3
In a small mixing bowl, combine the softened butter, minced red and green bell peppers, shallot, garlic, parsley, lemon juice, Worcestershire sauce, and smoked paprika.
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4
Mash the butter mixture with a fork until all ingredients are evenly distributed and the butter is vibrant in color.
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5
Carefully shuck the oysters, discarding the top flat shell. Run your knife under the oyster meat to detach the adductor muscle from the bottom shell, but leave the oyster and its precious liquor in the shell.
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6
Arrange the shucked oysters on the prepared bed of rock salt, ensuring they are level so the juices don't spill out.
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7
Place about 1 generous teaspoon of the Casino Butter onto each oyster, spreading it slightly to cover the meat.
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8
Sprinkle a tiny pinch of panko breadcrumbs over the butter on each oyster for texture.
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9
Top each oyster with one piece of the par-cooked bacon.
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10
Place the baking sheet in the center of the oven and bake for 8-10 minutes. The butter should be bubbling and the bacon should be crisp and sizzling.
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11
For a final touch of color, turn on the broiler for the last 60-90 seconds until the breadcrumbs are golden brown. Watch closely to prevent burning.
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12
Remove from the oven and let rest for 2 minutes. Garnish the platter with fresh lemon wedges and extra parsley before serving immediately.
💡 Chef's Tips
Always use the freshest oysters possible; they should smell like the clean ocean, never 'fishy.' Par-cooking the bacon is essential; if you put raw bacon on the oysters, the oyster will overcook before the bacon gets crispy. Finely mince your vegetables; large chunks of pepper or shallot will fall off the oyster and won't integrate into the butter sauce. If you don't have rock salt, you can use crumpled aluminum foil to steady the oysters on the baking sheet. Don't skip detaching the oyster from the shell—it makes for a much more elegant eating experience for your guests.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a Muscadet or a dry Champagne to cut through the rich butter. Serve alongside a chilled platter of fresh radishes and salted butter for a classic French-inspired appetizer course. A cold, pilsner-style craft beer provides a refreshing contrast to the smoky bacon notes. Offer a bottle of high-quality hot sauce on the side for guests who enjoy a spicy kick. Accompany with toasted baguette slices to soak up the leftover garlic-pepper butter from the shells.