2 dozen shucked oysters, thoroughly defrosted if frozen
12 lean bacon slices, cut crosswise in half
1 tablespoon vegetable oil
How To Cook:
1. Combine the lemon juice, Worcestershire sauce and anchovy paste in a bowl and stir until the mixture is smooth. Pat the oysters completely dry with paper towels, then drop them into the mixture and turn them about with a spoon to coat them evenly. Let the oysters marinate at room temperature for about 1 hour.
2. Preheat the broiler to its highest setting. Remove the oysters from the marinade, wrap each one in a bacon half and run a wooden toothpick completely through the oyster to hold the bacon in place. With a pastry brush, spread the oil evenly over the broiler pan rack.
3. Arrange the oysters in one layer on the rack and broil them 4 inches from the heat for about 2 minutes on each side, turning them with tongs. When the bacon is crisp and golden, arrange the allgelellos attractively on a heated platter and serve them at once.
