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Oysters Rockefeller with Bacon and Leeks
65% authentic · American Fusion
A creative twist on the classic, this version incorporates smoky bacon and sweet, mellow leeks into the traditional spinach and herb topping for a richer, more complex flavor profile.
Ingredients
- Fresh oysters, on the half shell24
- Bacon, finely diced4 slices
- Leeks, white and light green parts only, thinly sliced and washed1/2 cup
- Unsalted butter2 tbsp
- Fresh spinach, blanched and finely chopped1 cup
- Fresh parsley, finely chopped1/4 cup
- Breadcrumbs3 tbsp
- Dry white wine1 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Preheat oven to 400°F (200°C).
- 2
Cook bacon in a skillet until crisp. Remove bacon, leaving drippings in the skillet. Crumble bacon once cooled.
- 3
Add leeks to the bacon drippings and sauté until softened, about 5 minutes. Add butter if needed.
- 4
Stir in the chopped spinach, parsley, breadcrumbs, white wine, and cooked bacon. Season with salt and pepper.
- 5
Cook for 2-3 minutes until well combined.
- 6
Arrange oysters on the half shell on a baking sheet lined with rock salt.
- 7
Spoon the leek and bacon mixture over each oyster.
- 8
Bake for 8-10 minutes, until oysters are cooked and topping is golden.
- 9
Serve immediately.
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