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1
In a large skillet, cook the bacon until crispy.
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2
Transfer it to a plate topped with paper towels, then drain the skillet of all but 1 tablespoon fat; set the skillet aside.
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3
Heat the white wine in a medium skillet over medium-high heat.
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4
When it starts to simmer, add the oysters and poach just until the edges start to curl, about 4 minutes (reduce the heat if the simmer gets too lively).
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5
Drain the oysters in a fine colander placed over a large bowl, reserving the poaching liquid.
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6
Reheat the skillet with bacon fat over medium-high heat and add the 1 tablespoon butter.
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7
When the foaming subsides, add the onion, celery, and leeks and cook until fragrant and softened, 34 minutes.
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8
Sprinkle the vegetables with flour, then whisk in the reserved oyster poaching liquid.
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9
Simmer over medium heat, continuously whisking, for 3 minutes.
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10
Add the milk, cream, and herb and bring to a boil.
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11
Reduce the heat and simmer gently until thickened and creamy, about 5 minutes.
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12
Add the lemon juice and salt, pepper, and hot sauce to taste.
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13
When the sauce is thick enough to coat a spoon, remove it from the heat and keep warm.
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14
Toast the bread; spread with softened butter and place it on a platter or individual plates.
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15
Stir the oysters into the sauce and warm through, over low heat.
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16
To serve, spoon the oysters over the toast and sprinkle with bacon.
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17
Top with green onions or chives, if desired.
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18
Ive eaten oysters all over the world.
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19
When it comes to slurping them raw, from the half shell, I love oysters from the Pacific (like the Japanese varieties), because they taste briny, like the ocean.
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20
But when it comes to cooking, nothing beats Louisiana oysters.
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21
They come from the brackish waters where the salt water of the Gulf mingles with the fresh water of the bayou and rivers, so they have a milder flavor that blends better with other ingredients.
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22
Because Louisiana oysters are larger, theyre less likely to overcook in a poaching pan.
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23
I may be biased, but I definitely think theyre the most versatile oysters in the kitchen.
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24
For my favorite sources, see p. 384.
