Sydney Rock Oysters Three Ways

Method

1. 1

   Shuck oysters over a bowl to catch the liquor. Return each to its deep shell with liquor.

2. 2

   Mignonette: combine vinegar, shallot, pepper. Rest 5 min. Spoon ½ tsp over 8 oysters.

3. 3

   Kilpatrick: render bacon in a dry pan until crisp. Preheat grill. Top 8 oysters with Worcestershire, tabasco, then bacon. Grill 2–3 min until sizzling.

4. 4

   Classic: nothing — serve 8 oysters naked with lemon wedges.

5. 5

   Arrange all 24 on a platter of crushed ice. Serve immediately.