Oysters with Pine Nuts and Bacon
Elevate your next gathering with these irresistible Oysters with Pine Nuts and Bacon, a luxurious appetizer that brings together the briny freshness of oysters, the crisp smokiness of bacon, and the nutty crunch of toasted pine nuts. Each oyster is adorned with a tantalizing garlic-butter sauce, a hint of lemon zest, and a sprinkle of fresh parsley, perfectly complementing the savory flavors. Baked to golden perfection, this show-stopping dish is as quick to prepare as it is impressive, with just 30 minutes from start to finish. Serve these warm, flavor-packed oysters with a wedge of lemon for a zesty finish that will have your guests raving. Perfect for holidays, dinner parties, or an indulgent date night, this recipe combines bold, gourmet flavors with simple execution—ideal for seafood and bacon lovers alike.
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Recipe Information
Ingredients
- 12 fresh oysters on the half shell
- 4 slices bacon
- 2 tablespoons pine nuts
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, finely chopped
- 0.5 teaspoon lemon zest
- 0.25 teaspoon salt
- 0.25 teaspoon pepper
- 4 lemon wedges
Instructions
Preheat the oven to 450°F (230°C) and line a baking sheet with aluminum foil or a layer of rock salt to hold the oysters steady.
Place the fresh oysters on the prepared baking sheet, ensuring they are stable and level.
Cook the bacon in a skillet over medium heat until crispy. Remove the bacon and place it on a paper towel to drain. Once cool, crumble it into small pieces and set aside.
In the same skillet, toast the pine nuts over medium-low heat until golden brown and fragrant, about 2-3 minutes. Be sure to stir frequently to avoid burning. Remove from the skillet and set aside.
Melt the butter in the skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to brown it.
Stir in the chopped parsley, lemon zest, salt, and pepper. Remove the skillet from heat and set the mixture aside.
Evenly distribute the bacon, toasted pine nuts, and the butter-garlic mixture onto each oyster, ensuring each one is generously topped.
Place the baking sheet in the preheated oven and bake for 5-7 minutes, or until the oysters are just heated through and the toppings are golden and bubbly.
Carefully remove the oysters from the oven and let them cool for 1-2 minutes before serving.
Serve the oysters warm with a side of lemon wedges for squeezing over the top.
Nutrition Facts
Calories |
333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 6.7 g | 33% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 858 mg | 37% | |
| Total Carbohydrate | 19.0 g | 7% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 1.4 g | ||
| Protein | 24.7 g | 49% | |
| Vitamin D | 24.1 mcg | 121% | |
| Calcium | 190 mg | 15% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 626 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
