Oysters With Bacon And Horseradish

• 4 ounces finely diced slab bacon
• 2 tablespoons minced onion
• 1 tablespoon flour
• 1/2 teaspoon dried thyme
• 1 cup dry white wine
• 1 1/2 teaspoons bottled white horseradish
• Salt and freshly ground pepper to taste
• 12 oysters on the half shell
• 2 teaspoons dry breadcrumbs

1. Put the bacon in a skillet and cook over medium heat until crisp and browned.
2. Remove the bacon from the skillet, leaving the fat in the pan.
3. Drain the bacon on paper towels and reserve.
4. Add the onion to the skillet and saute in the bacon fat until tender and golden.
5. Stir in the flour and thyme, then whisk in the wine.
6. Cook, whisking constantly, until the mixture is smooth and thick.
7. Stir in the horseradish and the bacon and season to taste with salt and pepper.
8. Spread this mixture on top of each oyster.
9. Sprinkle with breadcrumbs.
10. The recipe can be prepared in advance up to this point and refrigerated until just before serving.
11. Preheat a broiler.
12. Arrange the oysters with their topping on a baking sheet.
13. Put under the broiler and broil until lightly browned and bubbling, three to five minutes.
14. Serve at once.

bacon, onion, flour, thyme, white wine, salt, oysters, breadcrumbs

Taken from cooking.nytimes.com/recipes/5353 (may not work)