Recipe 2: Baked Oysters with Bacon & Leeks

- serves 4

12 kumamoto oysters, shucked and left on the half shell
4oz apple wood smoked bacon, diced
1 cup leeks, thinly diced
1 teaspoon fresh thyme, chopped
2 tablespoons white wine
2 tablespoons parmesan cheese, grated
1/2 tablespoon butter
1/2 tablespoon flour
1/2 cup heavy cream
1/2 cup fresh breadcrumbs
2 tablespoons chives, chopped

Preheat oven to 500 degrees. Saute bacon and leeks until lightly browned, add thyme and saute 1 minute. Add wine and cook until absorbed and remove from heat. Melt butter in small skillet add flour and whisk 1 minute. Add cream and whisk until mixture thickens. Add cream, bacon mixture and cheese. Stir to combine and season with salt & pepper. Place oysters on the half shell on a baking sheet and spoon a tablespoon of mixture over each one. Top with breadcrumbs and bake until mixture bubbles and breadcrumbs are browned, about 5-8 minutes.