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Baked Oysters with Bacon and Leeks


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

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.


  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.
From Ring it in Right
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