|Nutritional Guidelines (per serving)|
|Servings: 2–4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 4g||22%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Enjoy oysters at home with this simple and traditional Australian Oysters Kilpatrick recipe (also known as simply as Oysters Kirkpatrick). Pick up some freshly shucked oysters and top them with crispy smoked bacon, Worcestershire sauce, balsamic vinegar, and butter for a lip-smacking appetizer. There are countless variations on this theme, some involving cheese!
The derivation of the name of the dish also has countless versions. One involves an Irish fisherman whose daily catch of oysters caused a deadly heart attack when he tried to lift it into his boat. Thus, “Oysters Kill Patrick” appeared in the next day’s news headlines—or so they say.
Just remember that the oysters are only as good as your source and only need a little less than a minute under the broiler, though you can grill them as well. Keep an eye on them and you will have a delicious dish to enjoy.
Gather the ingredients.
In a small pan, gently heat the Worcestershire sauce, balsamic vinegar, butter, and Tabasco sauce. Stir until combined, then remove from the heat and set aside.
If your bacon is very lean, heat 1 tablespoon oil in a frying pan and fry the bacon slices until crispy. Transfer to a paper towel to drain. When the bacon has cooled, dice it.
Place the oven shelf in the topmost position under the broiler. Set the oven to broil and let it heat up.
Line a baking sheet with scrunched-up foil to make pockets for the oyster shells to lie in without toppling over. Arrange opened oysters on the foil-lined sheet pan.
Top each oyster with a spoonful of sauce. Scatter with diced bacon and broil for about 50 or 60 seconds. Remove from the broiler immediately and arrange on serving platter.
Serve immediately and enjoy!
- There are a number of things you'll want to consider when selecting oysters. It begins with finding a reputable market. They are required to sell live oysters, which are clamped tightly shut or immediately close when tapped.
- Once you have the perfect oysters, you'll want to know how to shuck them. It's not difficult when you get the hang of it.
- If you're serving Oysters Kilpatrick as an appetizer, you can generally plan on three to four oysters per person. For an individual course before the main dish, you might want to serve each person five or six. The exact quantity also depends on how much your dinner guests enjoy oysters. The sauce in this recipe should top up to 24 oysters.
- You can cook Oysters Kilpatrick on a grill rather than using your oven's broiler. Be sure the grill is preheated and very hot. Place the foil nested-oysters on a grill-safe pan and top them with sauce. Cook for 3 to 4 minutes.
- Some people use a layer of rock salt on the pan rather than the foil to hold the oysters in place. With this method, make sure it's a thick layer that can stabilize the shells.
- Top your oysters with cheese before broiling or during the last minute or two of grilling. Havarti, mozzarella, and parmesan are favorites for this recipe.
- You can vary the seasonings to suit your taste. Often, Oysters Kilpatrick is served without Tabasco sauce and finished with chopped parsley and served with lemon wedges instead.
- A little salt and freshly ground black pepper sprinkled on top before broiling can give the flavor a nice boost.
- Add diced onion towards the end of frying the bacon to gently sauté them, then add them to the oyster topping.
- Sliced jalapenos are another popular addition if you like things spicy.