Oysters in Blankets

Two ingredients. Bacon and oysters. Wrap each oyster in a half strip of bacon, pin it with a toothpick, and microwave until the bacon renders and crisps. It’s one of the oldest appetizer recipes in the American playbook, and it still works because the combination of smoky, salty pork and briny, plump oyster is hard to beat.

The microwave method is surprisingly effective here. The paper towel lining absorbs the rendered bacon fat, so you get crispy bacon instead of greasy, limp strips. Arranging the wrapped oysters in a circle ensures even cooking since microwave energy concentrates at the edges.

Covering with paper towel prevents splatter while letting steam escape so the bacon stays crisp.

Serve on toast points or sturdy crackers while still warm. The bacon firms up quickly as it cools, and the oysters are best when they still have a little heat.

Pro Tips

• Use thin-cut bacon. Thick-cut won’t cook through in the microwave time and leaves you with chewy, undercooked wraps.
• Drain the canned oysters well and pat dry. Excess liquid makes the bacon soggy and prevents crisping.
• Don’t overlap the oysters in the dish. Each one needs space for the microwave energy to reach the bacon evenly.
• Cook in batches of 15 for the best results. Trying to cook all 25 at once leads to uneven doneness.

Variations

• Broiler method: Skip the microwave and broil on a rack for 8-10 minutes, turning once, for even crispier bacon.
• Spiced oysters: Dust the oysters with a pinch of cayenne or Old Bay seasoning before wrapping in bacon.