I am a huge lover of seafood… and oysters in particular.
It’s funny, before I met my husband I never used to eat oysters. I had tried them a handful of times and a bunch of different ways, blackened, steamed, raw, you name it, and I still couldn’t stomach them.
It wasn’t until after the hubby and I went to a oyster bar for a date (I didn’t tell him that I didn’t like oysters until after they arrived at the table) that I actually started eating, enjoying, and craving them.
I’m not 100% sure what was different about the oysters that he and I shared together… call it fate or something, haha… but from then on I loved them. All different ways!
This variation I’m sharing with you today is so amazing and… bacon. Everything is better with bacon wrapped around it.
After some extensive (not really, I actually just stumbled on this) research on the internet, I came to find that bacon wrapped oysters are actually called ‘Angels on Horseback.’
Not 100% sure why because I didn’t do that much
research stumbling, but that’s what they are called. Who knew?
These oysters come out juicy and the bacon nice and crispy. I could seriously eat the whole batch but I have to refrain because sharing is caring.
Bacon Wrapped Oysters
- 8 oz bacon
- 1 (8 oz) can oysters drained
- 4 tsp granulated sugar
- 2 cloves garlic minced
- 1/4 cup soy sauce
- Preheat oven to 400° F.
- In shallow baking dish, whisk together sugar, soy sauce, and garlic. Set aside.
- Take drained oysters and wrap each with 1/2 slice of bacon and place in baking dish with soy mixture, seam of bacon down.
- Bake at 400° F for 10-15 minutes until sauce has thickened and the bacon is crispy at the edges.