Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Oysters
Bacon Jam
Fennel and Leeks
Method
Preparation
- 1
Prepare the Bacon Jam
Chop the bacon into small pieces and cook in a skillet over medium heat until crispy. Remove bacon and drain excess fat, leaving about 1 tablespoon in the skillet.
- 2
- 3
Make the Jam
Add the crispy bacon back to the skillet along with brown sugar, apple cider vinegar, maple syrup, black pepper, and salt. Stir to combine and cook on low heat for about 10-15 minutes, until thickened. Set aside.
- 4
Prepare the Fennel and Leeks
Slice the fennel bulb and leeks thinly. Rinse under cold water to remove any dirt or grit.
Cooking the Oysters
- 5
- 6
Add Vegetable Broth
Pour in vegetable broth and bring to a simmer. Cook for an additional 5 minutes.
- 7
Prepare the Oysters
Preheat your oven to 375°F (190°C). In a baking dish, melt butter and place the cleaned oysters in the dish.
- 8
Add Cream
Pour heavy cream over the oysters, then spoon the sautéed fennel and leek mixture on top.
- 9
Top with Bacon Jam
Spoon the bacon jam over the oysters and carefully place the baking dish in the preheated oven.
- 10
Bake the Oysters
Bake for 15-20 minutes until the cream is bubbling and the oysters are cooked through.