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Oysters, Moreno

Open twenty-four large, fresh oysters, detach but keep them on their deep shells, place them on a roasting pan and season with a half teaspoon salt equally divided. Finely chop four Spanish sweet peppers and sprinkle them over the oysters, also equally divided. Arrange a thin piece raw, lean bacon on top of each oyster, sprinkle two tablespoons fresh bread crumbs over them, then set in the oven for ten minutes, remove, arrange on a dish, decorate with a little parsley and serve.