1/2 tsp butter per oyster, melted

parsley, chopped

lemon, sliced

  • Shuck open your oysters (I used a flat head screwdriver), being careful not to spill the juice.
  • Place the oysters in their shell into a shallow baking dish.
  • Fry pancetta until crispy, drain off fat and set aside.
  • Melt butter and spoon over each oyster.
  • Scatter pancetta over each oyster. 
  • Sprinkle over parsley.
  • Place under a hot grill for 4-5 minutes.
  • Serve immediately with a squeeze of lemon.