Baked Oysters with Bacon and Leeks

By: Hannah Lee Leidy
Photo by Stephen Blackmon

Whip up the stuffing a day ahead and these baked oysters will come together in a cinch. When it comes time to plate, serve them on a bed of rock salt.

recipe heading-plus-icon


Serves 8 to 10

  • 10 slices thick-cut bacon, diced
  • 3 medium leeks, washed well and thinly sliced
  • 1½ cups diced celery
  • 1 cup white wine
  • ¾ cup heavy cream
  • ¼ cup grated parmesan
  • 4 tablespoons chives, thinly sliced
  • Salt and pepper to taste
  • 24 oysters, shucked, in their shells
  • ½ cup breadcrumbs
  1. Preheat oven to 425 degrees. In a large sauté pan, cook bacon until crispy, then transfer to a paper towel-lined plate. Drain off fat, reserving 2 tablespoons.
  2. In the same pan over medium heat, add the 2 tablespoons bacon fat and sauté leeks. Add celery and cook for 2 minutes, stirring frequently. Stir in white wine and let reduce by two-thirds. Add cream and bring to a boil. Reduce heat to low and simmer for 1 minute. Add parmesan and chives; season with salt and pepper.
  3. Spoon about 1½ teaspoons of the mixture onto each oyster and top with breadcrumbs. Bake until breadcrumbs are golden brown, 5 to 8 minutes, then serve immediately.
  • Recipe By
    John Ondo

Leave a Reply

Be the first to comment.