Recipes and Cooking Oysters de Tabasco Be the first to rate & review! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 14, 2012 Print Rate It Share Share Tweet Pin Email Photo: Karla Conrad Prep Time: 55 mins Roast Time: 6 mins Total Time: 1 hrs 1 mins Yield: 24 oysters Jump to Nutrition Facts Ingredients 24 oysters in shells* 6 slices bacon, cut into 1-inch pieces ½ cup butter, softened ½ cup chopped onion (1 medium) ½ cup snipped fresh cilantro 2 - 3 tablespoon bottled hot pepper sauce 2 fresh jalapeño chile peppers, stemmed, seeded, and chopped** 8 cloves garlic, minced 2 ounce Cotija or Parmesan cheese, shredded (1/2 cup) Rock salt Lime wedges Directions Preheat oven to 500°F. Thoroughly scrub oysters. Using an oyster knife or blunt-tip knife, open shells.* Remove oysters; pat oysters dry with paper towels. Discard flat top shells; wash deep bottom shells. Place each oyster in one of the bottom shells. Set aside. Place bacon in a food processor. Cover and pulse with several on/off turns until finely chopped. In a large saucepan cook bacon over medium heat for 4 to 5 minutes or until cooked through but not crisp. Drain bacon on paper towels. Wash food processor with warm soapy water; dry thoroughly. Return cooked bacon to food processor. Add butter, onion, cilantro, hot pepper sauce, chile peppers, and garlic to food processor. Cover and pulse with several on/off turns until well mixed. Transfer mixture to a medium bowl; fold in cheese. Spread rock salt in a roasting pan. Arrange oysters in shells in roasting pan, nestling the half-shells into the rock salt to stabilize them. Top each oyster with a spoonful of the butter mixture. Roast oysters for 6 to 8 minutes or until tops are browned and bubbly. Serve warm with lime wedges. * To save you time and effort, ask your fishmonger to shuck the oysters and save the bottom shells for you. ** Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. Rate it Print Nutrition Facts (per serving) 97 Calories 9g Fat 2g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 97 % Daily Value * Total Fat 9g 12% Saturated Fat 4g 20% Cholesterol 22mg 7% Sodium 146mg 6% Total Carbohydrate 2g 1% Protein 3g Vitamin C 3.5mg 18% Calcium 30.3mg 2% Iron 0.9mg 5% Potassium 56mg 1% Folate, total 4mcg Vitamin B-12 2.4mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.