Oysters Kilpatrick with Stout
Oysters Kilpatrick with Stout: The combination of oysters with stout dates back to Victorian times when drinkers ate small oysters at their local pub in between sipping beer, ale and stouts.
At the time the term ‘oyster stout’ was coined to describe a drinking session involving the mollusks. Then somewhere along the line with two and two put together came an official ‘Oyster Stout’ in which the actual oyster shells were added to the brewing process.
Oyster stout or any stout and Guinness is a great match to this recipe of salty bacon and worcestershire sauce Oysters Kilpatrick.
12 fresh Oysters
2 – 3 rashes smoked bacon
1 tbsp finely chopped parsley
Lemon Wedges to serve
- Preheat grill to medium-high heat.
- Slice your bacon rashes into thin strips – the thinner the better.
- Place oyster halves onto an oven tray, divide bacon strips evenly over oysters, then sprinkle each oyster with a few splashes of worcestershire sauce.
- Grill for approx. 8 – 10 minutes, depending on the size of your oysters, and until the bacon has crisped up.
- Remove from oven, sprinkle with finely chopped parsley. Serve warm with lemon wedges and stout / Guinness.