Holy oyster shellfish this is good! Wow, I am coming to Aussie if you all are serving this! I eat raw oysters consistently during the cold Winter months, and now you have given me a reason to keep going. Maryland has wonderful oysters, (although the population is waning) so I used some fresh oysters to enjoy with this topping of tastes and sensations. Yummy, I followed this exactly expect for one change, we ate the oysters raw, but with the topping as suggested. Easy to throw together, the bacon, the butter, the Tabasco, the worceestershire sauce, all of it, extremely satisfying and tasty. I added a bit of garlic/hot sauce to the top and it came out beautifully! Thank you, bluemoon downunder!
Very tasty! I've had these a million times before and never realised they were an Australian dish. The only thing I changed in the recipe was to use diced ham rather than bacon as it tastes a little less salty. In the past I've just used worcestershire rather than mixing with butter, but the butter added to the taste and is a worthwhile step. I cooked on a BBQ grill with the hood down, although if using bacon you would need to crisp it first for this method to work.
So simple and completely delicious!! We're a bit partial to chilli - so I added one crushed birdseye to the Worcestershire (which I doubled to 2 Tabs as we used MASSIVE New Zealand Pacifics - they tend to have a very deep shell) before adding it to the shells, We thoroughly enjoyed them temaed with a chilled crisp Savingon Blanc from the Berossa Valley and you have the perfect Aussie evening!!