Oysters En Brochette

Course : Seafoods
Serves: 6
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24 medium oysters -- shucked
2 tablespoons lemon juice
1 teaspoon salt and freshly ground pepper -- to taste
12 strips bacon -- cut in half
12 medium mushroom caps
2 tablespoons melted butter
1 tablespoons chopped parsley

Preparation / Directions:

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.

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