2 cups rock salt
12 oysters, shucked
2 tablespoons Worcestershire sauce
100g thin rashers rindless bacon, diced
2 tablespoons flat-leaf parsley leaves, chopped
Lemon wedges, to serve
Preheat grill on medium-high heat. Place rock salt, in a thick layer, on a baking tray or heatproof plate. Arrange oysters (in their half-shells) on rock salt.
Sprinkle Worcestershire sauce over oysters. Top with bacon. Grill, on the salt, for 5 to 8 minutes or until the bacon is crisp. Sprinkle with parsley. Serve with lemon