Warm Oysters With Leek And Bacon Sauce

By á-170456

Ingredients

• 6 bacon slices coarsely chopped
• 3 tablespoons unsalted butter
• 1/2 pound leeks, white and light green part finely chopped
• 1 cup dry white wine
• 2 cups heavy cream
• Coarse salt to taste
• Freshly-ground white pepper to taste
• 24 oysters on the half shell - (to 36) liquor reserved
• 3 tablespoons chopped fresh dill or snipped fresh chives

Details

Servings 6

Preparation

Step 1

Preheat an oven to 375 degrees.

In a large sauté pan over medium heat, fry the bacon until crisp, about 5 minutes. Using a slotted spoon or spatula, transfer the bacon to paper towels to drain and cool. Finely crumble. Pour off all but 1 tablespoon of the fat from the pan.

Return the sauté pan to medium heat and add the butter. When the butter foam subsides, add the leeks and sauté until they just begin to soften, about 1 minute. Add the wine and cook until slightly reduced, about 5 minutes.

Reduce the heat to low, add the cream and bring to a simmer. Cook until the sauce thickens, about 5 minutes. Add the bacon and season with salt and white pepper. Remove from the heat and keep warm.

Spread the shucked oysters on the half shells in a single layer in a baking dish. Bake until the oysters plump up and their edges curl, about 7 minutes.

Meanwhile, pour the oyster liquor into the sauce and stir well. Return to low heat.

Transfer the oysters to warmed individual plates. Spoon the sauce over the oysters, garnish with the dill and serve immediately.

This recipe yields 6 servings.

Preparation Tip: To save time in the kitchen, ask your fishmonger to shuck the oysters, reserving the shells and oyster liquor. Use the shucked oysters within a few hours.

Serving Tip: It is best to serve oysters in the winter months when the waters are icy cold and shellfish are at their peak.