Baked Oysters with Bacon and Smoked Gruyère

Baked oysters with bacon
Photos by Adrian Mueller / Food styling by Taka Kuniyuki

Courtesy Jim Richard, chef/owner, Stinky’s Fish Camp, Santa Rosa Beach, FL

Stinky’s Fish Camp, in beachfront South Walton County on the Florida panhandle, is a prime spot to enjoy “Gulf-to-table” cuisine, including Gulf oysters prepared nine different ways. These oysters are large, meaty and perfect for baking, but you can use any large variety for this recipe.

Four Seafood Recipes for Wine Lovers
Ingredients
  • 12 Gulf (or other large) oysters on the half shell
  • 1 stick unsalted butter, room temperature
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon prepared horseradish
  • 1 teaspoon Tabasco sauce
  • 1 teaspoon minced shallot
  • 2 slices bacon, cooked and crumbled
  • ¾ cup grated smoked Gruyère
  • 2 tablespoons chopped parsley, for garnish
  • 4 lemon wedges, for to garnish
Directions

Heat oven to 400˚F. Place oysters in a shallow baking dish.

Mix together butter, lemon juice, horseradish, Tabasco and shallot. Divide among oysters (about 2 teaspoons per oyster). Divide bacon and cheese among oysters.

Bake until cheese is bubbling, 7–9 minutes. Serve immediately, with chopped parsley sprinkled on top and lemon wedges alongside. Serves 4 as an appetizer.

Wine Pairing

Cooked Gulf oysters go beautifully with Gulf-adjacent sparkler William Chris 2018 Pétillant Naturel Rosé (Texas). Though it has refreshingly spritzy bubbles and crisp acidity, it has the expressive fruit and body to stand up to the dish’s bold flavors.

Richard also loves local brew Grayton Beer Company 30A Beach Blonde Ale with these oysters. “It’s crisp and dry with just a hint of sweetness,” he says.

Published on August 29, 2019
About the Author
Nils Bernstein
Contributing Editor, Food

A fan of sweet wines, sour beers, and old-school Rioja, Bernstein is an exhaustive traveler in search of new and unsung chefs and restaurants, innovative wine and food pairings, and eating and drinking at the source. In addition to Wine Enthusiast, Bernstein has written for Bon Appetit, Men’s Journal, New York Times, Men’s Fitness, Hemispheres, and Kinfolk, among others.

Email: nbernstein@wineenthusiast.net



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