Baked Oysters with Bacon and Leeks

Baked Oysters with Bacon and Leeks
Photo by Mark Thomas


  • 1 cup fresh breadcrumbs made from crustless French bread
  • 20 medium oysters, shucked, or four 8-ounce jars shucked oysters
  • 8 ounces bacon (preferably applewood-smoked)
  • 4 cups leeks
  • 1 cup celery
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons grated Pecorino Romano cheese
  • + 5 more ingredients
    • 1 tablespoon all purpose flour
    • 1 cup whipping cream
    • 1 tablespoon butter
    • 1 bay leaf
    • 2 tablespoons dry white wine

Melt butter in small skillet over medium heat. Add flour; whisk 2 minutes. Add cream slowly and whisk until mixture thickens slightly. Remove from heat. Sauté bacon in heavy large skillet over medium heat until crisp, about 6 minutes. Transfer bacon to paper towels to drain. Discard all but 2 tab...

View full recipe at Epicurious


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