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Angels on Horseback

By Dylan Fultineer From Moveable Feast Season 4, Ep.9

Yield: Makes 36

Traditionally, angels on horseback are broiled bacon-wrapped oysters, but this version is served on the half-shell topped with ham and a fragrant herb butter.


  • 8 oz. (1 cup) unsalted butter, softened
  • Juice and finely grated zest of 1 large lemon
  • 2 tsp. finely chopped fresh rosemary
  • 1 tsp. finely chopped fresh flat-leaf parsley
  • 1 tsp. finely chopped fresh thyme
  • 1 clove garlic, minced
  • Large pinch seasoning blend, such as Old Bay
  • 3 dozen raw oysters, shucked and left on the half-shell
  • 8 oz. thin-cut country ham, cut into 2-inch pieces

Nutritional Information

  • Calories (kcal) : 70
  • Fat Calories (kcal): 50
  • Fat (g): 6
  • Saturated Fat (g): 3.5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1.5
  • Cholesterol (mg): 20
  • Sodium (mg): 200
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Sugar (g): 0
  • Protein (g): 3


  • Prepare a high (500°F to 600°F) gas or charcoal grill fire.
  • In a large bowl, combine the butter, lemon juice and zest, rosemary, parsley, thyme, garlic, and seasoning blend. Transfer the butter mixture to a sheet of plastic wrap, and roll into a 2-inch-thick log. Refrigerate until slightly firm, about 15 minutes, then slice the butter into 36 pats.
  • Top each oyster with a pat of butter and a piece of country ham. Place the oysters on the hot grill. Close the lid and cook until the butter sizzles and the oyster liquor is bubbling, about 5 minutes. Using tongs, transfer the oysters to a platter, trying to keep the liquor inside. Serve immediately.

Make Ahead Tips

The butter mixture can be refrigerated for up to 5 days.


How to Shuck Oysters Like a ProRecipe adapted from Moveable Feast with Fine Cooking.

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