Casino Butter

Makes about 3/4 cup, enough to top about 24 oysters


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2 slices thick-cut bacon
1/2 cup room-temperature unsalted butter
3 tablespoons minced shallots
2 teaspoons sweet smoked Spanish paprika (pimentón dulce; find at gourmet grocery stores) or regular paprika
1 teaspoon chopped fresh thyme leaves


1. In a medium frying pan over medium-high heat, cook bacon, turning as necessary, until browned but not completely crisp, 4 to 5 minutes. Transfer to paper towels to drain; when cool, finely chop.

2. In a bowl, mix chopped bacon with butter, 3 tbsp. minced shallots, 2 tsp. paprika, and thyme. Spoon across a sheet of plastic wrap and roll up into a 1 1/2-in.-thick log. Refrigerate at least 1 hour or up to 1 week. With a sharp knife, cut into slices about 1/4 in. thick to top oysters.

Note: Nutritional analysis is per oyster with 1 1/2 tsp. topping.

Created date

January 2009

Nutritional Information

Calories 55
Caloriesfromfat 78 %
Protein 1.8 g
Fat 4.8 g
Satfat 2.7 g
Carbohydrate 1.1 g
Fiber 0.0 g
Sodium 38 mg
Cholesterol 23 mg