Last Friday we ran a simple egg roll for your weekend pleasure. This week we’re offering a recipe for roasted oysters. Not the usual Rockefeller, but rather one with irresistable leeks and bacon.
Oysters at home can be a challenge, which is why I think so many of us order them when we go out. Oysters are a pain to shuck. It certainly takes me a few tries to get into my shucking groove. But if you don’t want to shuck oysters or don’t own the special knife, check with your fish market or the fish department at your grocery store. Most will do it for you. In fact, the last time I needed a large number of oysters on the half shell, I called Whole Foods and they shucked them at no cost. And when I arrived they had them ready to go on a bed of ice in a sealed plastic tray.
Should you only enjoy oysters in the “r” months? Not so anymore. According to Peggy Trowbridge Filippone at About.com, the old guideline of eating oysters only in “R” months came from the days before refrigeration when oysters could quickly spoil.
- 3 large leeks
- 8 ounces thick cut bacon, cut into medium dice
- Salt and ground black pepper
- ¾ cup heavy cream
- 2 tablespoons Parmesan cheese, grated
- 1 cup fresh breadcrumbs
- 24 oysters, shucked bottom shells reserved
- Clip the leeks’ dark outer leaves with scissors. Remove root ends, quarter leeks lengthwise, then cut into medium dice. Soak leeks in 2 charges of water to remove grit; drain well.
- Fry bacon in a large skillet over medium-high heat until crisp, about 7 minutes; drain, chop fine, and set aside. Pour off all but 2 tablespoons of the drippings; reserve 1 tablespoon of the remaining drippings. Add leek; sauté, seasoning with salt and pepper, until tender, 6 to 7 minutes. Add cream; continue to cook until thickened slightly, a few minutes.Stir in cheese.
- When ready to serve, adjust oven rack to upper middle position and heat oven to 500 degrees. Arrange oysters on a rimmed baking sheet. Mix bacon with breadcrumbs, and remaining tablespoon of bacon drippings. Top each oysters 2 tablespoons of the leek mixture and 1 tablespoon of the breadcrumb mixture. Roast until leek mixture bubbles and crumbs are golden, about 8 to 10 minutes. Serve.