~from Savoring Time in the Kitchen
Serves 10
About 2-1/2 pounds of shucked oysters, drained. Enough for each person to have about 5-6 large oysters
1 tablespoon of bacon fat or olive oil (the bacon fat is not necessary but the flavor is great with oysters)
2 leeks thinly sliced (white and pale green part only)
2/3 cup chopped celery
1 bay leaf
1 tbsp minced garlic (about 4-5 cloves)
¼ cup dry white wine
1/2 cup butter, softened
3 cups bread crumbs from Italian bread
1-1/2 tsp salt
1-1/2 tsp freshly ground black pepper
1 tsp cayenne
1 tsp dried tarragon
1 tsp dried oregano
¾ cup finely minced fresh parsley
Place 10 ramekin dishes on a large baking sheet with rim.
In a large sauté pan over medium heat, sauté leek, celery, cayenne and bay leaf in bacon fat or olive oil until softened, stirring occasionally, about 10 minutes. Add garlic and cook just a couple of minutes until fragrant.
Add white wine and cook briefly, until wine is mostly absorbed.
Add softened butter and stir until melted. Remove pan from heat. Remove bay leaf, then add the rest of the ingredients and stir together until well blended.
Place 5-6 large oysters in the bottom of each ramekin. Divide the bread crumb mixture equally over the top of oysters. Cover and refrigerate until ready to bake. This can be done in early in the afternoon the day of serving.
Preheat oven to 450 F.
Bake ramekins about 18 minutes, or until bread crumbs are golden and browned. Place ramekins on individual serving plates.