Serves 2 (4 oysters each)
Ingredients
For the Salt Paste
- ½ cup kosher salt
- 1½ tbsp water
For the Oysters
- 1 large leek, halved lengthwise & washed
- 2 tbsp minced bacon
- 1 cup heavy cream
- 1 garlic clove, minced
- zest of 1 lemon (about 1 tbsp)
- 1 tsp smoked paprika
- ½ cup panko breadcrumbs
- pinch of salt
- pinch of pepper
- 8 medium oysters, shucked, meat removed & chilled (shells cleaned & reserved)
How-to
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Shuck oysters, remove meat and chill in the refrigerator until ready to use. Clean and reserve the shells
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Combine water and kosher salt to make salt paste. Set aside
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Preheat grill or broiler to high. Char leek halves, split-side-down for 3-4 minutes. Remove leeks to a cutting board when cool enough to handle and slice thinly
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Place leeks to a small saucepan. Add heavy cream and simmer over medium-low heat, 20-25 minutes, until sauce is very thick
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Meanwhile, cook minced bacon in a small sauté pan over medium heat until very crisp, about 10 minutes
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Remove from heat and to the pan with the bacon add garlic, lemon zest, smoked paprika and breadcrumbs. Mix to combine ingredients and season with salt and pepper to taste
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Preheat oven to 400º
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In a baking dish, place 8 mounds of salt paste (to stabilize the oyster shells while baking; 4 oysters are demonstrated in the video but the recipe makes enough sauce and breadcrumb mixture for 8 oysters)
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Place one reserved oyster shell on each mound of salt paste. Remove cream mixture from heat and spoon about 1 tbsp into each shell
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Place oyster meat on top and pack breadcrumb mixture on each oyster
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Bake for 7 minutes (or broil on high 2-3 minutes). Transfer to a serving platter atop mounds of salt paste and serve
Island Creek Oyster Bar
500 Commonwealth Avenue
Boston, MA 02215
617.532.5300
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