Scrub 12 to 16 small oysters. To shuck, set oyster, cupped-side down, narrow end facing you, on a dampened kitchen towel. Insert oyster knife into hinge of the shells, working it in about ½’’. Twist knife to pry shell open. Slide knife across top shell and remove it. Remove any shell fragments on the bottom shell. Slide knife under oyster to detach it from the bottom shell.

Fry 3 strips of bacon, finely diced, until crispy over medium heat. Drain fat. Add 1 minced garlic clove and 1 minced green onion to bacon and cook 1 minute. Spoon the mixture into a bowl. Mix in ¼ cup beer or chicken stock, 3 Tbsp. panko, 2 Tbsp. freshly grated parmesan, and Tabasco and Worcestershire sauces, to taste. Fill oysters with this mixture.