Festive oysters with bacon and peppers


  • Prep. 25 min. /

  • Cook time 25 min.


  • 4 dozen oysters of your choice
  • 1/2 package of F. Ménard bacon, cut into small cubes
  • 1/2 c. onions, chopped
  • 1 c. red peppers, diced
  • 1 tbsp. white wine
  • 1 tbsp. lemon juice
  • 2 tbsp. breadcrumbs
  • Ground pepper, to taste


Prepare the filling. Sauté the onion and bacon over medium-high heat for 5 minutes, stirring. Add the peppers and continue cooking for 10 minutes, stirring regularly. Deglaze with white wine and lemon juice. Reduce for 5 minutes and season generously with pepper. Reserve.

Wash the oysters in cold water and drain well. Open and detach the muscle inside the oyster. Place the filling evenly over the oysters and sprinkle with breadcrumbs.

Broil for about 5 minutes or until golden brown.