Baked Oysters With Bacon Mushroom Cream Recipes

BAKED OYSTERS WITH BACON

Steps:

• Preheat oven to 500°F.
• Make stuffing:
• Bring a 6- to 8-quart pot three-fourths full of water to a boil with kosher salt, then stir in spinach and cook 30 seconds. Transfer with a slotted spoon to a large bowl filled with ice and cold water to stop cooking. Drain spinach and squeeze dry, then finely chop.
• Wash leeks well in a bowl of cold water, then lift out and drain well.
• Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté bacon, stirring, until golden and just cooked through (but not crisp), about 3 minutes. Transfer with slotted spoon to paper towels to drain. Add leeks, shallot, and garlic to fat in skillet and cook over low heat, covered, stirring occasionally, until softened, about 8 minutes.
• Toss together leek mixture, spinach, bacon, bread crumbs, herbs, lemon zest and juice, sea salt, white pepper, nutmeg, and butter in a large bowl with a fork.
• Bake oysters:
• Spread 2 to 3 cups rock salt in each of 2 large shallow baking pans and nestle oysters (in shells) in it. Spoon a heaping tablespoon bread-crumb stuffing loosely on top of each oyster. Bake in batches in upper third of oven until golden, about 6 minutes.
• Serve warm oysters in shells on plates lined with rock salt.

BAKED OYSTERS WITH BACON MUSHROOM CREAM

Steps:

• Turn oven to broil.
• Place shucked oysters on a baking sheet.
• While oven is heating up, heat sauce pot over med-high heat,.
• Add bacon cooking until crisp, add the mushrooms and sauté until wilted.
• Add garlic, white wine and cream, bring to boil, turn down to a simmer.
• Reduce until slightly thickened, stir in butter, and reserved oyster juices, season with salt and pepper to taste.
• Place oysters in oven for 2-3 minutes, and place shredded lettuce or rock salt on a serving platter.
• Set oysters on platter and spoon the sauce over each one (if any sauce is left, pass it on the side).