Marennes Oléron Label Rouge oysters, pepper confit and bacon
Wash and peel the peppers chop and fry gently in a pan with a drizzle of olive oil.
Fry the smoked bacon on a gentle heat.
Just before serving remove the bacon slices and leave to drain on kitchen paper. Cut into squares.
Take the Label Rouge Marennes Oléron oysters cut out the small muscle and leave in their shells.
At the time of serving drain the water from the Label Rouge Marennes Oléron oysters. Add the pepper confit and warm bacon squares.