24 oysters, medium sized
6 strips bacon
4 tbsp. horseradish
2 tbsp. lemon juice
12 drops hot pepper sauce
1/2 c. Parmesan cheese, grated
1 lemon, cut into 6 wedges
1/2 c. watercress, chopped

Shuck oysters. Discard top shells and loosen oyster in bottom shell. Arrange oysters on a broiler tray. Preheat broiler. Cut bacon in pieces 1 1/2 inches long and blanch in boiling water for 1 1/2-2 minutes. Drain and set aside. In a small bowl combine horseradish, lemon juice, and hot pepper sauce. Blend well. Top each oyster with 3/4 teaspoon of horseradish mixture, spreading it gently over oysters. Place blanched bacon on top of each oyster and sprinkle each one with 1 teaspoon of Parmesan cheese. Broil, about 6 inches from heat source, for 5 minutes or until oysters begin to curl and bacon browns. Garnish with lemon wedges and chopped watercress if desired. Serves: 6.