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Warm Oysters with Bacon and Leek Cream

Nicholas Rabar
Executive Chef of Big Fish in Providence, RI

Yield: 10 oysters

Bacon, apple wood smoked - 6 strips, medium dice

Leek white - 1 each, medium dice

Garlic clove - 1 each, minced

Heavy cream - 1 ½ cup

Parmesan Grana - 4 tablespoons

Salt and pepper - ½ teaspoon

In a sauté pan under medium high heat, render bacon until crispy. Drain half the fat and add the leeks and garlic. Sauté until soft and then add the cream. Bring to a boil and simmer for 3 minutes. Add Parmesan and season. Cook for 2 minutes, stirring in the cheese. Cool.

Open oysters and add 1 teaspoon of the mixture to each. Bake in preheated 450 degree oven for 4-6 minutes.