bacon and leek stuffed oysters

Bacon and Leek Compound Butter:
In a mixing bowl combine all ingredients and mix until thoroughly combined. Use immediately or refrigerate, the compound butter will also hold very well in the freezer.

Assembly:

Preheat your oven to 450°F/232.2°C

Shuck your oyster into a small mixing bowl, saving the shell.

Using an oven tray, apply a two and a half times larger piece of aluminum foil, crinkling it accordion style to create a ridges across the tray. Gently nestle the shells into the foil ridges locking them in place.

Place about a ½ teaspoon of compound butter in every shell.

Gently move the shucked oysters back into their shells with a spoon.

Top each oyster with a ¼ teaspoon of compound butter. Sprinkle panko breadcrumbs across the butter topped oysters.

Place into the 450°F/232.2°C oven for 4-8 minutes until panko appears just browned or desired doneness.

Serve Immediately with a glass of V.Sattui’s Sparkling or White Wine Collection.