Oyster and Bacon Brochettes

Step 1

Open the oysters over a bowl to catch their liquor for the sauce. Wrap your left hand (if your right-handed) in a clean dish towel and cup the deep shell of each oyster in your wrapped hand. Work the point of a strong, short-bladed knife into the hinge between the shells and twist firmly.

Step 2

Push the knife in and cut the muscle, holding the shell closed. Tip the liquor into the bowl. Cut the oyster free. Discard the drained shells.

Step 3

For the sauce, mix the chilli, garlic, spring onions and parsley into the oyster liquor and sharpen to taste with lemon juice. Season with salt and pepper and transfer to a serving dish.

Step 4

Cut each bacon rasher across the middle. Season the oysters lightly with paprika, cayenne and freshly ground black pepper and wrap each one in half a bacon rasher, then thread them on to skewers. Cook on a hot barbecue for about 5 minutes, turning frequently, until the bacon is crisp and brown. Garnish with celery leaves and red chillies and serve with the sauce.