By helenhelen on 12/19/2011
This oyster recipe is so damned delicious. It's rich, tasty and aromatic without overpowering the meat of the oyster. I much prefer this recipe to Rockefeller and other hot oyster dishes that are heavier and which seem gloppy with cheese in comparison. This recipe has become a tradition around here, always in demand at the holidays, and served whenever an occasion presents itself. So at this point, we have it down to a science and whip it up with relative ease. I've never given a recipe a 10 before.
By chaddavidsmith on 11/24/2009
Last year, I was struggling to come up with an oyster recipe that a.) satisfied our family tradition of having some form of oysters at the Thanksgiving table and b.) appealed to EVERYONE. Yes, this recipe requires work, but if you're a foody, you're going to do the work. This recipe honors the oyster (if that makes any sense) way more than Oysters Rockerfeller does. And EVERYONE enjoyed them...even the non-oyster fans in my family! We huddled around with wine glasses in one hand, forks in the other, and we devoured them! I'm happy to have re-discovered the recipe here on line, as...I intend to make this again this year. A new Thanksgiving tradition in this household!
By sophiep on 11/24/2008
Just tested this for Thanksgiving. Not a fan of this recipe -- putting oysters in the oven sounds good as avoids shucking. Unfortunately, have to remove the top very brittle very hot shell -- while not spilling liquid and separating oyster from top shell. Not easy. The leek, bacon, cream, broth wine sauce was too many steps for a not very good final product. The sauce was too dominant in taste for the oyster and the presentation wasn't good because it only cooked together for 5 minutes. I think oysters rockefeller works because there is a crust of flavor with a nice oyster underneath. Will be making that.