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.
Gremolata
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.
Enjoy!!!
Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.
Good Cooking, Good Eating and Good Living!!!
