Serves 4

Preparation: 10 minutes | Cook: 5 minutes

By Dixie Elliot, Taste Australia

INGREDIENTS

• 2 cups rock salt
• 24 oysters, shucked
• 2 tbsp Worcestershire sauce
• 175g thin rashers rindless bacon, diced
• 2 tbsp flat-leaf parsley leaves, chopped
• lemon wedges, to serve

METHOD

1. Preheat grill on medium-high heat. Place rock salt, in a thick layer, on a baking tray or heatproof plate. Arrange oysters (in their half-shells) on rock salt.
2. Sprinkle Worcestershire sauce over oysters. Top with bacon. Grill, on the salt, for 5 to 8 minutes or until bacon is crisp. Sprinkle with parsley. Serve with lemon.