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Serves 1
4 freshly shucked oysters
2 teaspoons fresh lemon juice
Salt and pepper to taste
4 fresh mushroom caps
1 slice bacon
1 tablespoon butter, melted
Chopped fresh parsley
Lemon wedges
Sprinkle the oysters with the lemon juice, salt and pepper. At the end of a skewer place a mushroom cap. Next put the end of the bacon strip, then an oyster, then loop the bacon around the oyster onto the skewer again, add another mushroom, another oyster, loop the bacon around and continue until you have used four oysters. Brush them with the butter and broil the oysters over hot charcoal, turning them several times, until they are done; about three minutes. Sprinkle the oysters with chopped parsley and serve them with lemon wedges.
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