Poached Oysters with Leeks and Bacon

• 2 strips thick-sliced bacon (preferably applewood-smoked), diced
• 1/4 cup white wine or vermouth
• 1 pint shucked oysters, drained and rinsed
• 1 tablespoon butter, plus softened butter for spreading
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped celery
• 23 leeks, washed and thinly sliced (about 1 cup) (see technique for cleaning leeks, p. 109)
• 2 tablespoons flour
• 1/4 cup milk
• 1/2 cup cream
• 1/2 teaspoon chopped fresh thyme or sage
• 1 tablespoon fresh lemon juice
• Salt and pepper
• Hot sauce
• 4 thick slices (1/2 inch) good-quality white bread or brioche, halved into triangles
• Minced scallions or snipped fresh chives, for garnish

1. In a large skillet, cook the bacon until crispy.
2. Transfer it to a plate topped with paper towels, then drain the skillet of all but 1 tablespoon fat; set the skillet aside.
3. Heat the white wine in a medium skillet over medium-high heat.
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).
5. Drain the oysters in a fine colander placed over a large bowl, reserving the poaching liquid.
6. Reheat the skillet with bacon fat over medium-high heat and add the 1 tablespoon butter.
7. When the foaming subsides, add the onion, celery, and leeks and cook until fragrant and softened, 34 minutes.
8. Sprinkle the vegetables with flour, then whisk in the reserved oyster poaching liquid.
9. Simmer over medium heat, continuously whisking, for 3 minutes.
10. Add the milk, cream, and herb and bring to a boil.
11. Reduce the heat and simmer gently until thickened and creamy, about 5 minutes.
12. Add the lemon juice and salt, pepper, and hot sauce to taste.
13. When the sauce is thick enough to coat a spoon, remove it from the heat and keep warm.
14. Toast the bread; spread with softened butter and place it on a platter or individual plates.
15. Stir the oysters into the sauce and warm through, over low heat.
16. To serve, spoon the oysters over the toast and sprinkle with bacon.
17. Top with green onions or chives, if desired.
18. Ive eaten oysters all over the world.
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.
20. But when it comes to cooking, nothing beats Louisiana oysters.
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.
22. Because Louisiana oysters are larger, theyre less likely to overcook in a poaching pan.
23. I may be biased, but I definitely think theyre the most versatile oysters in the kitchen.
24. For my favorite sources, see p. 384.

bacon, white wine, oysters, butter, onion, celery, leeks, flour, milk, cream, thyme, lemon juice, salt, sauce, white bread, scallions

Taken from www.epicurious.com/recipes/food/views/poached-oysters-with-leeks-and-bacon-383411 (may not work)