6 ounces thickly sliced smoked bacon, cut into 1/2-inch dice
2 large leeks, white and tender green parts, finely chopped
2 medium celery ribs, finely chopped
1 medium onion, finely chopped
2 tablespoons all-purpose flour
1/2 cup milk
1/2 cup heavy cream
1 teaspoon chopped thyme
3 tablespoons fresh lemon juice
Salt and freshly ground pepper
How to Make It
Preheat the oven to 350°. Spread the bread with 3 tablespoons of the butter and arrange the slices, buttered side up, on a large baking sheet. Toast for about 10 minutes, or until golden brown and crispy. Cut the toasts in half diagonally.
In a medium saucepan, combine the reserved oyster liquor and the wine and bring to a simmer over moderately high heat. Add the oysters and simmer over low heat until their edges start to curl, about 3 minutes. With a slotted spoon, transfer the oysters to a plate; reserve the oyster-poaching liquid.
In a large skillet, cook the bacon over moderate heat, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off all but 1 tablespoon of the bacon fat from the skillet and add the remaining 1 tablespoon of butter. Add the leeks, celery and onion and cook over low heat, stirring occasionally, until softened, about 10 minutes. Stir in the flour and cook for 1 minute. Slowly add the reserved oyster-poaching liquid, whisking constantly, until smooth. Simmer over low heat, whisking often, until no floury taste remains, about 3 minutes. Whisk in the milk, cream and thyme and simmer for 3 minutes longer, until thickened and creamy. Stir in the lemon juice, then season with salt, pepper and Tabasco. Fold in the oysters and cook just until warmed through, about 1 minute.
Arrange 2 toast halves on each of 10 plates. Spoon the creamed oysters on top, sprinkle with the bacon and serve at once.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.