Maritime
Pigs-in-Blankets (Oysters)
Oysters wrapped in bacon — a Maritime party dish
Despite the name, this classic from the 1941 IODE cookbook is all seafood: fresh oysters wrapped in thin bacon and broiled until crisp. It appeared on NB party tables and as a Sunday evening treat when oysters were in season.
Source: IODE Fort Monckton Cook Book, Moncton NB, 1941
Ingredients
- 12 large fresh oysters, shucked and drained
- 6 strips thin-cut bacon, halved crosswise
- Toothpicks
- Salt and pepper
- Toast points or crackers for serving
Instructions
- Preheat your broiler to high.
- Season each oyster lightly with pepper (the bacon provides salt).
- Wrap each oyster in a half-strip of bacon and secure with a toothpick.
- Arrange on a broiler pan or rack.
- Broil about 4 inches from the heat for 3–4 minutes per side until the bacon is crisp and the oyster edges are curling.
- Serve immediately on toast points or crackers.
✦ Kitchen Notes
- From the IODE Fort Monckton Cook Book, Moncton NB, 1941.
- Also made with scallops in the same era — the scallop version appears in the same cookbook and is equally good.