Oysters au Gratin with Leeks and Spiced Bacon
Oysters Gratinated with Leeks and Bacon
Évalué 5.0 étoiles par 1 utilisateurs
Catégorie / Category
Appetizers
Portions / Servings
12 oysters
Temps de préparation / Prep time
30 min.
Temps de cuisson / Cooking time
10 min.
Oyster season is the perfect time to serve them gratinated! Topped with tender leeks, bacon and Parmesan, these oysters feature our Tomahawk Blend and Bacon Pepper. A delicious appetizer ready to go under the broiler.
Par / ByFrancois Bouillon
Ingrédients / Ingredients
-
12 cleaned oysters
- 1 leek, washed and thinly sliced
- 4 slices of bacon
- 1 tbsp Tomahawk Blend
- Sesame & Balsam Fir Salt (to taste, up to 1 tsp)
- 1 tsp Bacon Pepper
- 3 tbsp 35% cooking cream
- ½ cup freshly grated Parmesan
- Kosher salt to cover a baking sheet large enough for 12 oysters (about 1½ cups)
Instructions/ Directions
Cook the bacon slices over medium-low heat. Before turning them, sprinkle half the Tomahawk Blend over the bacon. Sprinkle the remaining blend on the other side. Cook until almost crisp. Remove, cut into small pieces about ½ cm in size and set aside.
In the same pan, cook the leek in the bacon fat over medium heat until tender, without browning.
Add the bacon pieces and Bacon Pepper. Stir in the cooking cream and mix well. Taste and season with a little Sesame & Balsam Fir Salt, if desired. Set aside.
Spread the kosher salt over a baking sheet. Shuck the oysters and arrange them on the salt, keeping the deep half of each shell with its loosened oyster meat.
Spoon a little of the leek and bacon mixture onto each oyster. Top with Parmesan.
Broil for about 2 to 3 minutes, until the cheese is lightly golden. Watch closely while broiling.
Enjoy!
Note
The salt is optional, but it helps keep the oysters steady so their juices do not spill onto the baking sheet. You can double the recipe to make 24 oysters.
The leek and bacon mixture can be prepared ahead and refrigerated until you shuck the oysters, for up to one week.