📝 About This Recipe
A classic Victorian-era delicacy, Angels on Horseback are the sophisticated cousins of the American 'Rumaki,' featuring succulent oysters enveloped in crisp, salty bacon. This dish offers a sublime contrast between the briny, silk-like texture of the warm oyster and the smoky crunch of the cured pork. Perfect as an elegant hors d'oeuvre, these bite-sized morsels are elevated with a touch of citrus and a hint of spice to balance the richness.
🥗 Ingredients
The Shellfish
- 24 pieces Fresh Oysters (shucked, liquor reserved for other use)
The Wrap
- 12 strips Thin-cut Smoked Bacon (cut in half crosswise)
- 2 tablespoons Unsalted Butter (melted)
Seasoning & Aromatics
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Worcestershire Sauce
- 1/2 teaspoon Smoked Paprika (pimentón)
- 1 pinch Cayenne Pepper
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Fresh Chives (finely minced)
For Serving
- 1 Lemon Wedges (for garnish)
- 1 sprig Fresh Parsley (for garnish)
- 1 loaf French Baguette (sliced and toasted)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with aluminum foil and place a wire cooling rack on top; this allows the heat to circulate and ensures the bacon gets crispy on all sides.
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2
Carefully shuck the oysters if you haven't already, ensuring no shell fragments remain. Pat each oyster very dry using a paper towel. Moisture is the enemy of a crisp wrap!
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3
In a small bowl, whisk together the melted butter, lemon juice, Worcestershire sauce, smoked paprika, cayenne, and black pepper to create a savory basting liquid.
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4
Place the half-strips of bacon on a microwave-safe plate lined with paper towels. Microwave for 60-90 seconds just to render some fat without making them stiff. This ensures the bacon finishes cooking at the same time as the delicate oyster.
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5
Lightly toss the dried oysters in half of the butter mixture, ensuring each one is lightly coated.
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6
Lay a piece of bacon flat on your work surface. Place one oyster at one end of the strip.
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7
Roll the oyster up tightly in the bacon. Secure the seam with a wooden toothpick that has been soaked in water for 10 minutes (to prevent burning).
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8
Repeat the process for all 24 oysters and arrange them on the wire rack, leaving space between each one.
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9
Brush the tops of the bacon-wrapped oysters with the remaining butter seasoning mixture.
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10
Place the baking sheet in the center of the oven and bake for 8-10 minutes. The bacon should begin to brown and the oyster edges should just start to curl.
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11
For an extra-crispy finish, turn on the broiler for the last 1-2 minutes, watching very closely to prevent burning.
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12
Remove from the oven and let them rest for 2 minutes. This allows the juices to settle so they don't scald your guests.
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13
Transfer to a warmed serving platter. Sprinkle with freshly minced chives and serve immediately with lemon wedges and toasted baguette slices.
💡 Chef's Tips
Always use thin-cut bacon; thick-cut takes too long to render and will result in overcooked, rubbery oysters. Soaking your toothpicks in water for at least 15 minutes prevents them from charring or catching fire under the broiler. If you prefer a sweeter profile, add a teaspoon of maple syrup to the butter basting mixture. Ensure the oysters are room temperature before wrapping to help the bacon adhere and cook evenly. Don't discard the oyster liquor; strain it and use it to boost the flavor of a seafood chowder or risotto later.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Muscadet or a dry Champagne to cut through the richness of the bacon. Serve atop small rounds of butter-fried white bread (croutons) for a traditional British presentation. Accompany with a side of spicy horseradish cream or a classic mignonette for dipping. These make a fantastic 'Surf and Turf' appetizer alongside mini beef carpaccio bites. A lightly dressed watercress salad provides a peppery freshness that balances the smoky flavors.