American Mussel Harvesters
menu

Warm Oysters with Bacon and Leek Cream

Nicholas Rabar

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.