Bacon, oysters, and a sticky-sweet and savory sauce? Yes, please!
Bacon-Wrapped Oysters with Cane Syrup Glaze
Makes 6 to 8 Servings
Ingredients
- 12 medium shucked oysters
- 6 slices thick-cut bacon, halved crosswise
- 12 wooden picks
- 2 tablespoons cane syrup
- 1½ teaspoons Creole seasoning, divided
- ½ teaspoon chopped fresh rosemary
- ½ teaspoon dry mustard
- ¼ teaspoon crushed red pepper
- ¼ cup mayonnaise
- 1 tablespoon finely chopped green onion
- 1 tablespoon Creole mustard
- 1 teaspoon distilled white vinegar
- Garnish: sliced green onion, fresh rosemary sprigs
Instructions
- Preheat oven to 400°. Line a rimmed baking sheet with foil, and place a wire rack on top.
- Wrap each oyster with a piece of bacon, and secure each with a wooden pick.
- In a small bowl, stir together cane syrup, ½ teaspoon Creole seasoning, chopped rosemary, dry mustard, and crushed red pepper. Brush bacon with half of cane syrup mixture, and place on prepared rack.
- Bake until golden brown, 10 to 15 minutes. Brush with remaining half of cane syrup mixture, and bake until crispy and caramelized, 5 to 10 minutes more.
- In another small bowl, stir together mayonnaise, green onion, mustard, vinegar, and remaining 1 teaspoon Creole seasoning. Serve with oysters. Garnish with green onion and rosemary sprigs, if desired.
