Roasted Oysters with Bacon and Leeks
Servings 4
Ingredients
- 4 slices apple-wood smoked bacon, diced
- 1/2 cup leeks, (white and pale green parts only) thinly sliced
- 1/2 cup fennel, thinly sliced and then diced (core removed)
- 1/2 cup dry white wine
- 3 oz. heavy cream
- 1/8 cup parmesan, grated
- 1½ tablespoons fresh chives, thinly sliced
- lemon zest from half a lemon
- fleur de sel and freshly ground white pepper
- 12 oysters, shucked in their shell with their liquid
- 1/4 cup dry bread crumbs or panko
- kosher salt for cast-iron pan
Instructions
- Preheat the oven to 425° F
- In a large sauté pan, cook the diced bacon until crispy. Transfer the bacon to a plate lined with paper towels. Drain the bacon fat reserving 1½ tablespoons in the pan.
- To the pan, add the leeks and diced fennel and sauté over medium heat for about 2-3 minutes, stirring frequently. Add the white wine and stir, let it reduce by two-thirds. Add the heavy cream and bring to a boil. Reduce the heat to low and simmer for 1 minute. Add the parmesan, chives, lemon zest and bacon to the pan. Season with the salt and pepper, stir to combine. Remove from the heat and set aside.
- Line a cast-iron pan with about 1/4-inch of kosher salt. Arrange the shucked oysters in the pan. Spoon about a teaspoon of the bacon and leek mixture onto each oyster and top with breadcrumbs.
- Bake until the breadcrumbs are golden about 6-8 minutes. Serve with a glass of Bollinger Champagne.