by Geraldine Duncann ©2009
Oysters were always a favorite food for Jack London. He most likely learned to enjoy them during his time as an oyster pirate in his youth.
- Shucked fresh small oysters
- Salt and fresh coarse ground black pepper
- Lean bacon
- Softened butter
- Minced garlic cloves
- Toast triangles or rounds
- Fresh lemon
Season the oysters with salt and pepper. Wrap each in a strip of bacon and secure with a wooden toothpick. Blend minced garlic to taste with the softened butter and spread on the toast triangles. Place a bacon wrapped oyster on each toast triangle. Set the savories on a baking sheet and place in a preheated 350°F – (180°C or Gas mark 4) until the bacon is crisp, about 3 to 5 minutes. Remove from the oven and place on a warmed serving dish. Squeeze a bit of fresh lemon juice over each. Garnish with sprigs of fresh parsley or dill weed and wedges of lemon. Serve hot.