Everyone always tells me that you cannot eat oysters in months whose name does not contain a “r” as in September through April, but this “rule of thumb” is simply not true. Great oysters are available almost any time of the year, and what better time to have oysters than during summer barbecues or get-togethers. Besides, oysters are party foods. They’re typically not the type of food that you make just for yourself. Anyway…this oyster dish was invented by Chef Salvador Barrios at Marker 88, and they are amazing. Give them a try for yourself. Enjoy!
Baked Oysters Barrios
Marker 88 Restaurant, mm 88, bayside, Islamorada, 305-852-9315
Makes 24 oysters
24 oysters, on the half shell
6 slices thick cut, apple smoked bacon, cut into 24 pieces
1 pound fresh mozzarella, cut into 24 cubes
3 Jalapenos cut into 24 slices (remove seeds if jalapenos are too hot)
1 bunch of cilantro
Salt and pepper to taste
Preheat oven to 375 degrees F. Place shucked oysters onto a baking sheet. Top each oyster with a cube of mozzarella, a piece of bacon, and finish with a jalapeno slice. Add salt and pepper to taste. Place oysters into the oven and bake for approximately 10 minutes, or until bacon has begun to crisp and the mozzarella is “bubbly.” Remove oysters from oven, garnish liberally with cilantro leaves and serve.