Baked Oysters With Bacon And Jalapeno Sauce

by Melissa on August 5, 2014

Baked Oysters With Bacon And Jalapeno Sauce.

"Oyster Baked In The Shell On A Bed Of Spinach, With A Rich Cream Sauce Of Bacon And Jalapenos."


  • 8 ounces spinach
  • 6 ounces bacon, chopped
  • 2 jalapenos, diced
  • 1/2 cup canned tomatoes – drained and chopped
  • 1 clove garlic, chopped
  • 1/2 cup onion, minced
  • 1 pint chicken stock
  • 1/3 pound butter
  • 1/3 cup flour plus 2 tablespoons
  • 2 cups cream
  • 2 bay leaves
  • 1 teaspoon dry thyme
  • 1 teaspoon balck pepper
  • 1 teaspoon salt
  • 1/2 teaspoon crushed red pepper
  • 1/3 cup Romano cheese
  • 1/3 cup breadcrumb-Romano mixture


In a stainless sauce pot, add bacon and cook until almost crisp. Remove 1/2 of the fat, then add onions and garlic. Saute to wilt, do not brown. Add jalapenos and flour, stir in to absorb the fat. Add oyster liquor and chicken stock, bay, thyme, black and red pepper. Bring to a boil and simmer for 10 minutes

While sauce is simmering, make a blond roux in a small 1 qt sauce pot by melting butter, adding flour and cooking over a low heat for 5-8 minutes, stirring all the while. Remove roux from heat.

Place 1/2 of the roux in a stainless bowl then whisk in some of the sauce to incorporate. Add back to sauce pot. Use all the roux in this way until all is incorporated. Add drained tomatoes and cook for 5 minutes more. Add Romano Cheese.

Put egg yolks into a stainless bowl and whisk in 1/2 of the cream. Add ladles of sauce to cream mixture (liaison) then add back to sauce. Cook gently for 3-4 minutes then remove to a shallow pan to cool.

Gently wilt spinach in a saute pan with a small amount of butter. Place A small amount unto the bottom of each shell Place oyster on top, Sprinkle with small amount of breadcrumb mixture, then spoon sauce over oyster. Sprinkle again with breadcrumb mixture.

Bake in 450 degree oven until bubbly and lightly browned.

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