Grilled Oysters on Skewers

From France: the beautiful cookbook.

24 large oysters
24 thin-cut slices of bacon
1 oz. butter
4 tbsp. dry breadcrumbs
2 pinches cayenne pepper

Drain oysters, retaining juices in a large saucepan.  Rinse oysters.  Place the oyster juices in the saucepan over very low heat; when the liquid begins to bubble, add the oysters and poach for a few seconds, then drain.

Wrap each oyster in a slice of bacon and thread six onto each of four skewers, not too closely together.  Broil or grill until bacon is nicely crisped, about 2 minutes.

Meanwhile, melt the butter over low heat; add the breadcrumbs and fry until golden, stirring constantly.

Remove the oysters from the grill and sprinkle with cayenne and the fried breadcrumbs; serve immediately.


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