Preparation:
1. Sprinkle the oysters with lemon juice, salt and pepper. Wrap half a strip of bacon around each oyster.
2. Using 6 long brochettes, arrange on each a mushroom cap, 4 bacon-wrapped mushrooms and another mushroom. Brush with butter and broil over charcoal or under a broiler until the bacon is crisp.
Serve sprinkled with parsley.
This is Craig Claiborne recipe from the New York Times Cook Book, revised edition, 1990. |
