Ingredients

• 3 slices thick-cut bacon , cut crosswise into 1/2-inch pieces
• 1 shallot shallot
• 1 small green bell pepper
• 2 tablespoons seeded and finely chopped red Fresno chile
• 0.5 cups unsalted butter , softened
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 1 teaspoon grated lemon zest
• 0.25 teaspoons kosher salt
• 2 dozens oysters on the half shell
• lemon wedges for serving

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat oven to 450 degrees F (230 degrees C), and line 2 rimmed baking sheets with aluminum foil. Crumble another layer of foil on each baking sheet, forming a total of 24 small cups to place the oysters on to prevent them from tipping over.
3. 3 Place bacon in a large nonstick skillet, and cook over medium, stirring occasionally, until bacon is starting to brown but not quite crisp, about 5 minutes. Transfer bacon to a paper towel-lined plate, reserving 1 tablespoon drippings in skillet.
4. 4 Heat drippings in skillet over medium. Add shallot, bell pepper, and chile; cook, stirring often, until slightly softened, about 1 minute. Transfer to a small bowl, and refrigerate, uncovered, until slightly cooled, about 5 minutes.
5. 5 Stir together butter, cooled shallot mixture, parsley, lemon zest, and salt in a medium bowl until blended; set aside.
6. 6 Arrange oysters, cupped sides down, in a single layer in the prepared foil cups. Spoon about 1 teaspoon of the butter mixture on top of each oyster, and top evenly with bacon pieces.
7. 7 Bake in the preheated oven until bacon is crisp and butter is bubbling, about 10 minutes.
8. 8 Using tongs, carefully transfer oysters to an oyster serving platter or onto a serving platter covered with rock salt to prevent oysters from tipping over. Squeeze lemon wedges over oysters. Serve immediately.

Nutrition per serving