Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  24                    oysters -- shucked
                        lemon juice
                        salt and freshly ground pepper -- to taste
  12      strips        bacon -- cut in half
  12                    mushroom caps
                        melted butter
                        chopped parsley

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.