- 2 (12-ounce) containers Select oysters, undrained
- 6 slices bacon
- 1/4 cup butter or margarine
- Toast points
- Fresh parsley sprigs
How to Make It
Drain oysters on paper towels; set aside. Cook bacon in a large heavy skillet until crisp; drain well on paper towels, and set aside. Drain bacon drippings, and reserve for other uses.
Sauté oysters in butter in skillet until edges of oysters begin to curl.
Arrange toast points on a serving platter; top with oysters, and spoon remaining butter from skillet over oysters. Garnish with reserved bacon and parsley. Serve immediately.