F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Creamed Oysters and Leeks On Toast
© Reed Davis

Creamed Oysters and Leeks On Toast

  • SERVINGS: 10

You can purchase shucked oysters from your local fish market. The oysters should be plump and fresh-smelling.

  1. Ten 1/2-inch-thick slices of white bread or brioche, crust removed
  2. 4 tablespoons unsalted butter, softened
  3. 1 1/2 pints shucked oysters (about 4 dozen), liquor drained and reserved
  4. 1/2 cup dry white wine
  5. 6 ounces thickly sliced smoked bacon, cut into 1/2-inch dice
  6. 2 large leeks, white and tender green parts, finely chopped
  7. 2 medium celery ribs, finely chopped
  8. 1 medium onion, finely chopped
  9. 2 tablespoons all-purpose flour
  10. 1/2 cup milk
  11. 1/2 cup heavy cream
  12. 1 teaspoon chopped thyme
  13. 3 tablespoons fresh lemon juice
  14. Salt and freshly ground pepper
  15. Tabasco sauce
  1. 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.
  2. 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.
  3. 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.
  4. Arrange 2 toast halves on each of 10 plates. Spoon the creamed oysters on top, sprinkle with the bacon and serve at once.

Suggested Pairing

The fruit flavors of a Champagne will point up the saltiness of the oysters and the bacon; the acidity will cut the creamy sauce.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world’s most spectacular weekend, the FOOD & WINE Classic in Aspen, June 20-22.