Oysters & Leeks, Creamed Recipe

Name: Oysters & Leeks, Creamed
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 slices baguette; 4 tablespoons butter, unsalted; 12 ounces oysters, drained and liquor reserved; 1/2 cup dry white wine; 4 ounces bacon, smoked, thickly diced; 2 large leeks, white and tender green parts,; finely chopped; 1 medium celery ribs, finely chopped; 2 tablespoons flour; 1/4 cup milk; 1/2 cup heavy cream; 1 teaspoon thyme, chopped; 2 tablespoons lemon juice, fresh; salt and pepper; Tabasco sauce

Servings: persons

8 slices baguette
4 tablespoons butter, unsalted
12 ounces oysters, drained and liquor reserved
1/2 cup dry white wine
4 ounces bacon, smoked, thickly diced
2 large leeks, white and tender green parts,
finely chopped
1 medium celery ribs, finely chopped
2 tablespoons flour
1/4 cup milk
1/2 cup heavy cream
1 teaspoon thyme, chopped
2 tablespoons lemon juice, fresh
salt and pepper
Tabasco sauce

1
May prepare 1 day ahead - Croutons: Butter bread. Toast in oven until crispy, about 10 minutes. Cut in half or smaller. Cool completely; store in ziplock
2
bag; refrigerate.
3
Remove from refrigerator about an hour before serving. Warm in oven about 3 minutes before serving.
4
May prepare 1 day ahead - In large skillet, cook bacon over medium heat, stirring occasionally, until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Cool. Store in sealed container; refrigerate.
5
Remove from refrigerator about an hour before serving.
6
May prepare 1 day ahead: Pour off all but 1 tablespoon of bacon fat from the skillet and add 1 tablespoon of butter. Add leeks and celery and cook
7
over low heat, stirring occasionally, until softened, about 10 minutes. Cool. Store in sealed container; refrigerate until used.
8
About 15 minutes before serving: Warm leek mixture in large skillet. Add flour and cook 5 minutes.
9
Slowly add milk and cream to leeks and heat thoroughly over low heat.
10
In medium saucepan, combine the reserved oyster liquor and white wine and bring to a simmer over moderately high heat. Add oysters and simmer over
11
low heat until their edges just start to curl.
12
Add oysters to cream sauce. Add lemon juice, salt and pepper and Tabasco sauce to taste.
13
Serve in shallow bowls over croutons. Garnish with thyme.

400

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 slices baguette, 4 tablespoons butter, unsalted, 12 ounces oysters, drained and liquor reserved, 1/2 cup dry white wine, and more.

Yes, Oysters & Leeks, Creamed falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Oysters & Leeks, Creamed

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions