12 oysters in shells
Coarse rock salt or aluminum foil
3 slices lean bacon
2 tablespoons minced parsley
1 clove garlic (minced)
1/4 cup dry white wine (with or without alcohol)
12 drops hot red pepper sauce
1. Buy the oysters the day you plan to cook. Ask your fishmonger to shuck them, leaving them on the half shell and reserving the liquor. Cover the oysters and liquor and refrigerate.
2. Preheat the broiler. Line a broiling pan or shallow baking pan with the rock salt or a layer of crushed foil. Cut each slice of bacon in half crosswise, then lengthwise. In a small bowl, mix the parsley with the garlic.
3. Place the oysters in their shells in the prepared pan. Top each oyster with a piece of bacon, then about 1/2 teaspoon of the parsley mixture. Top each oyster with a little white wine, oyster liquor, and a drop of red pepper sauce. Broil 4 inches from the heat for 3 minutes or until the oysters curl at the edges and the bacon browns. Serve immediately.