24 Individual Servings


  • 24 medium-size raw oysters, shucked and drained
  • 1/2 cup dry white wine (or cooking wine)
  • 1 clove garlic, minced
  • Coarse salt
  • Freshly-ground black pepper
  • Hot sauce or Tabasco sauce (to taste)
  • 12 slices lean thin-cut bacon, cut in half
  • 24 buttered toast rounds (optional)
  • Lemon wedges

**  you can also purchase shucked oysters at Sea Eagle Market.



  • Preheat the broiler of your oven. Drain oysters.
  • In a bowl, mix the wine, garlic, salt, pepper, and hot sauce together. Add drained oysters and toss to coat; let marinate 20 minutes.
  • Cut the bacon in half and cook in a microwave oven for approximately 1 minute or pan fry until the edges begin to curl but the bacon is still flexible (do not completely cook the bacon). Drain well.
  • Remove oysters from marinade, Wrap each oyster in a bacon strip and secure with a damp toothpick or cocktail pick, overlapping the bacon approximately 1 inch.
  • Place the bacon-wrapped oysters on a broiler pan. Cook the oyster and crisp the bacon approximately 5 to 6 minutes on the first side, and another 2 to 4 minutes once you turn them over. You will need to turn them once or twice to get a good crispiness on all sides.
  • NOTE:  You may also cook these on an outdoor or range top grill.
  • Serve with the cocktail pick, or the pick can be removed and the oyster placed on a buttered toast round. Serve with lemon wedges.

Click below for a pdf of:

Bacon Wrapped Oyster Appetizers