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Oyster Angels on Horseback


• 24 each Mississippi Gulf oysters, shucked

• 12 slices bacon

• 24 each toothpicks

• 1 tsp paprika

• salt, to taste

• pepper, to taste

• 4 Tbsp butter

• 24 slices mini brown bread



1. Drain and dry 24 Mississippi Gulf oysters.

2. Wrap each oyster in 1/2 slice of raw bacon and fasten with a toothpick.

3. Dust with paprika, salt, and pepper.

4. Heat a skillet over medium-high heat. Add the prepared oysters and brown quickly on all              sides. Alternately, brown under the broiler for about 1 minute each side.

5. Serve on small rounds of buttered brown bread.

Serving Suggestion: For an oyster club sandwich, serve three Angels on Horseback on slices of buttered toast.