Poached Oysters with Leeks and Bacon

Name: Poached Oysters with Leeks and Bacon
Yield: makes 4 servings
Ingredients: 2 strips thick-sliced bacon (preferably applewood-smoked), diced; 1/4 cup white wine or vermouth; 1 pint shucked oysters, drained and rinsed; 1 tablespoon butter, plus softened butter for spreading; 1/4 cup finely chopped onion; 1/4 cup finely chopped celery; 2–3 leeks, washed and thinly sliced (about 1 cup) (see technique for cleaning leeks, p. 109); 2 tablespoons flour; 1/4 cup milk; 1/2 cup cream; 1/2 teaspoon chopped fresh thyme or sage; 1 tablespoon fresh lemon juice; Salt and pepper; Hot sauce; 4 thick slices (1/2 inch) good-quality white bread or brioche, halved into triangles; Minced scallions or snipped fresh chives, for garnish

December 14, 2011

This sumptuous appetizer stars oysters in an elegant and creamy guise. The oyster mixture spills over the sides of a thick triangle of toasted, buttered bread, and the whole thing is topped off with smoky bacon and snipped chives. The flavors of this dish are great with champagne and have a holiday feel, but it’s delicious anytime you can get great oysters. You could also toss the warm sauté with bow tie pasta for a decidedly rich Sunday supper.

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