Creamed Oysters and Leeks On Toast

Name: Creamed Oysters and Leeks On Toast
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 170 grams thickly sliced smoked bacon, cut into 1/2-inch dice; 11 inches thick slices of white bread or brioche, crust removed; 2 medium ribs medium celery ribs, finely chopped; 118 milliliters dry white wine; 2 Tbsps all-purpose flour; 118 milliliters heavy cream; 2 larges leeks, white and tender green parts, finely chopped; 3 Tbsps fresh lemon juice; 118 milliliters milk; 1 medium onion, finely chopped; 10 servings Salt and freshly ground pepper; 2 pints shucked oysters (about 4 dozen), liquor drained and reserved; 10 servings Tabasco sauce; 1 teaspoon chopped thyme; 4 Tbsps unsalted butter, softened

This recipe serves 10. One portion of this dish contains about 4g of protein, 17g of fat, and a total of 208 calories. This recipe covers 7% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. A mixture of wine, milk, celery, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat the oven to 35

Equipment you will use

Oven

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.

Ingredients you will need

Butter

Spread

Bread

Toast

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Liquor

Oysters

Wine

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Oysters

Equipment you will use

Slotted Spoon

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.

Ingredients you will need

Bacon

Equipment you will use

Slotted Spoon

Paper Towels

Frying Pan

Pour off all but 1 tablespoon of the bacon fat from the skillet and add the remaining 1 tablespoon of butter.

Ingredients you will need

Bacon Drippings

Butter

Equipment you will use

Frying Pan

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.

Ingredients you will need

Celery

Oysters

All Purpose Flour

Leek

Onion

Equipment you will use

Whisk

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.

Ingredients you will need

Lemon Juice