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Recipe Summary

Yield:
10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 450 degrees F.

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  • Prepare the horseradish cream

  • In a medium saucepot, add diced bacon and butter. Render slowly over medium heat. Cook until bacon gets crispy and most of the fact is rendered out.

  • Add the flour and whisk to form a roux. Cook over medium heat for 10 minutes, stirring regularly.

  • Slowly add the milk a little at a time, allowing the mixture to thicken before adding more.

  • Once all milk has been added and has created a cream, add the horseradish, bay leaves, chili flakes and lemon zest. Whisk into the cream.

  • Cook the cream at a low simmer for 15 minutes, being careful not to scorch.

  • Fold in the Parmesan and season to taste with salt and pepper.

  • Spoon 1 tablespoon of horseradish cream on each oyster, sprinkle with bread crumbs, and arrange on a baking sheet.

  • Place the oysters in the oven and bake for 8- 10 minutes or until they are browned on top and are beginning to bubble.

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