Smoked Oysters and Bacon

Peter J's Note:

This is how I hot smoked some oysters and bacon in a small fish smoker. They were shucked on the half-shell when I bought them so I smoked in the lower part of the shell. The small fish smokers get quite hot and put out smoke quickly, so you'll need to adjust the times quite a bit if using a different kind of smoker.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 12 oysters, shucked on half shell
• 1 tablespoon olive oil
• 50 g bacon
• 1/4 cup mesquite wood chips

Directions:

1. Briefly blanch oysters by filling half-shells with water from a boiling kettle and draining after two minutes by turning upside down for a few minutes then lightly patting dry with a paper towel. They might fall out of the shell while doing this so use a clean surface.
2. Drizzle about a 1/4 teaspoon of olive oil over each oyster and place a few small slices of bacon in each one.
3. Prepare fish smoker with the woodchips and smoke oysters for 15 minutes.