Yields Makes about 3/4 cup, enough to top about 24 oysters
AuthorIan Marks

How to Make It

Step 1
1

In a medium frying pan over medium-high heat, cook bacon, turning as necessary, until browned but not completely crisp, 4 to 5 minutes. Transfer to paper towels to drain; when cool, finely chop.

Step 2
2

In a bowl, mix chopped bacon with butter, 3 tbsp. minced shallots, 2 tsp. paprika, and thyme. Spoon across a sheet of plastic wrap and roll up into a 1 1/2-in.-thick log. Refrigerate at least 1 hour or up to 1 week. With a sharp knife, cut into slices about 1/4 in. thick to top oysters.

Step 3
3

Note: Nutritional analysis is per oyster with 1 1/2 tsp. topping.

Ingredients

 2 slices thick-cut bacon
 1/2 cup room-temperature unsalted butter
 3 tablespoons minced shallots
 2 teaspoons sweet smoked Spanish paprika (pimentón dulce; find at gourmet grocery stores) or regular paprika
 1 teaspoon chopped fresh thyme leaves

Directions

Step 1
1

In a medium frying pan over medium-high heat, cook bacon, turning as necessary, until browned but not completely crisp, 4 to 5 minutes. Transfer to paper towels to drain; when cool, finely chop.

Step 2
2

In a bowl, mix chopped bacon with butter, 3 tbsp. minced shallots, 2 tsp. paprika, and thyme. Spoon across a sheet of plastic wrap and roll up into a 1 1/2-in.-thick log. Refrigerate at least 1 hour or up to 1 week. With a sharp knife, cut into slices about 1/4 in. thick to top oysters.

Step 3
3

Note: Nutritional analysis is per oyster with 1 1/2 tsp. topping.

Casino Butter