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  • Writer's pictureTommy Centola

Baked Oyster with Gremolata

There are many variations of baked oysters. Here's a version that really lets the flavor of the oysters shine.

4 slices thick-cut bacon, cut into 1/2-inch pieces

1/2 cup thinly sliced leeks

1 teaspoon minced garlic

1/2 cup white wine

2 teaspoons fresh lemon juice

1/2 cup heavy cream

1/2 teaspoon Creole seasoning

1/2 cup fresh bread crumbs

2 tablespoons butter, melted

12 fresh select oysters, shucked

Gremolata (recipe follows)

Lemon wedges, for serving

Preheat oven to 425℉.

In a large skillet, cook bacon over medium-high heat until browned and crisp. Let drain on paper towels. In the same pan with bacon drippings, add leek and garlic, and cook, stirring, until soft, 1 to 2 minutes.

Add wine and lemon juice, scraping any browned bits with a wooden spoon. Cook until reduced by half, 2 to 3 minutes; stir in cream, and cook until thickened, 3 to 4 minutes. Remove from heat, and stir in Creole seasoning. in a small bowl, combine bread crumbs and butter.

Arrange oyster shells on a small rimmedbaking sheet, and ad an oyster to each. Top with bacon and 1 tablespoon cream sauce. Cover with bread crumb mixture. Bake until crumbs are golden brown, about 10 minutes. Top with gremolata, and serve with lemon wedges, if desired.


1/4 cup finely chopped parsley

1 tablespoon fresh lemon zest

1/2 teaspoon minced garlic

In a small bowl, combine all ingredients. Use immediately.


Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

Good Cooking, Good Eating and Good Living!!!

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