Best Baked Oysters And Bacon Recipes

BAKED OYSTERS WITH BACON AND LEEKS

Baked Oysters with Bacon and Leeks image

Categories Pork Appetizer Bake Oyster Leek Bon Appétit Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free

Yield Makes 10 servings

Number Of Ingredients 12

Ingredients

1 tablespoon butter
1 tablespoon all purpose flour
1 cup whipping cream
8 ounces bacon (preferably applewood-smoked), chopped
4 cups thinly sliced leeks (white and pale green parts only; from 4 large)
1 cup finely chopped celery
1 bay leaf
1/8 teaspoon cayenne pepper
2 tablespoons dry white wine
2 tablespoons grated Pecorino Romano cheese
20 medium oysters, shucked, or four 8-ounce jars shucked oysters
1 cup fresh breadcrumbs made from crustless French bread

Steps:

Melt butter in small skillet over medium heat. Add flour; whisk 2 minutes. Add cream slowly and whisk until mixture thickens slightly. Remove from heat.
Sauté bacon in heavy large skillet over medium heat until crisp, about 6 minutes. Transfer bacon to paper towels to drain. Discard all but 2 tablespoons drippings from skillet. Add leeks, celery, bay leaf, and cayenne to skillet and sauté over medium heat until vegetables are soft, about 12 minutes. Add wine and cook until absorbed, about 15 seconds. Add cream mixture and bring to simmer. Stir until leek mixture thickens slightly, about 3 minutes. Stir in bacon and cheese. Season generously with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and refrigerate.)
Place 1 oyster on each of 20 oyster shells or place 2 oysters in each of 10 small ramekins. Top oyster in each shell with 2 tablespoons leek mixture, or top oysters in ramekins with 1/4 cup leek mixture. Place on rimmed baking sheet. (Can be made 4 hours ahead. Cover and chill.)
Preheat oven to 500°F. Divide breadcrumbs among shells or ramekins. Bake until leek mixture bubbles and crumbs are golden, about 8 minutes.

BAKED OYSTERS AND BACON

Baked Oysters and Bacon image

This main dish would also make a very nice appetizer and is as simple as it gets! From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories Free Of...

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

24 oysters
6 slices bacon
salt and pepper
1 tablespoon parsley, minced

Steps:

Preheat oven to 500°F.
Open shells; remove from shells and drain.
Place each oyster on a half shell with a small piece of bacon on top.
Sprinkle with salt, pepper and parsley.
Bake for 10 minutes; serve at once in the shells.

Nutrition Facts : Calories 399.1, Fat 22.2, SaturatedFat 6.6, Cholesterol 173.1, Sodium 601.8, Carbohydrate 15.1, Protein 32.3

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