Santa Fe Arts and Culture Magazine: View Article

Razorhead Oysters

8 servings

16 large shucked oysters

5 slices bacon, crisp

3 leeks, finely chopped

1 stalk celery, finely chopped

2 tablespoons white wine

1/2 teaspoon cayenne pepper

1 cup whipping cream

Panko bread crumbs

8 ramekins

Preheat oven to 500 degrees. Crisp bacon, reserving 2 tablespoons of bacon fat. Sauté leeks and celery in bacon fat until soft. Add white wine and cayenne pepper. Simmer until reduced. Add whipping cream, simmer until thickened. Crumble bacon and add to sauce. Place 2 oysters in each ramekin. Top with leek mixture. Sprinkle with panko bread crumbs. Place ramekins on baking sheet. Place in oven for 10 minutes until bubbly. Can be made up to 2 hours before cooking (refrigerate).