The angels on horseback are a speciality of English cuisine, but are also on the menu in other countries, such as France, where they are called “Anges a Cheval”. They belong to the group of Savouries and are usually served as pre-cooked dishes, less often as snacks. The bacon skin must be crispy and crispy baked. Instead of fat salted bacon you can also use smoked bacon – that is a matter of taste.
Oysters are harvested only in the months with “r” (September to April). In the remaining months of the year they taste less good and spoil more quickly. From the natural oyster beds only a fraction of the harvest comes today. Most oysters come from oyster parks, brick basins near the coast that are filled with sea water.

Ingredients for 4 portions:

12 fresh oysters
4 slices bacon (breakfast bacon)
2 parsley (finely chopped)
1 clove of garlic, finely chopped
60 ml white wine (dry)
Tabasco (red)

Served with:

4 jacket potatoes (cooked)


Clean and open the oysters, dispose of the upper half of the shell, remove the oysters from the lower shell and collect the juice.

Heat up the oven grill. Line the fat pan with crumpled aluminium foil (so that the oysters cannot tip over).

Cut each slice of bacon into three pieces.

Mix parsley and garlic in a small bowl.

Cover each oyster with a piece of bacon and spread the garlic and parsley mixture on top.

Drizzle some oyster juice and white wine into each bowl, place a drop of Tabasco on top.

Grill 10 cm under the heating element for 3 minutes until the oysters start to curl at the edges.

Serve with hot potatoes and salt. Peel the potatoes, sprinkle with salt and eat out of your hand with the oysters.

Drink a glass of sparkling wine (champagne) or dry white wine.

Note: Opening oysters is not entirely safe. Ask your fishmonger to do it or teach you.

Read the history of this recipe on wikipedia