Baked Oysters with Gremolata Courtesy Hoffman Media Zesty gremolata and smoky bacon elevate these baked oysters. Cook/Prep Time: 30 minutesServings: 6 Ingredients 4 slices thick-cut bacon, cut in 1/2 inch pieces 1/2 cup thinly sliced leeks 1 tsp. finely chopped garlic 1/2 cup white wine 2 tsp. fresh lemon juice 1/2 cup heavy whipping cream 1/4 tsp. kosher salt 1/4 tsp. ground black pepper 1/2 cup fresh bread crumbs 2 Tbsp. butter, melted 12 fresh select oysters, shucked Lemon wedges, for serving Gremolata 1/4 cup finely chopped parsley 1 Tbsp. fresh lemon zest 1/2 tsp. minced garlic Directions 1. Preheat oven to 425°. In a large skillet, cook bacon over medium-high heat until browned and crisp. Let drain on paper towels. In same pan with bacon drippings, add leek and garlic, and cook, stirring, until soft, 1 to 2 minutes. 2.Add wine and lemon juice, scraping any browned bits with a wooden spoon. Cook until reduced by half, 2 to 3 minutes; stir in cream, and cook until thickened, 3 to 4 minutes. Remove from heat, and stir in salt and pepper. In a small bowl, combine bread crumbs and butter. 3. Arrange ceramic oyster dishes on a small rimmed baking sheet, and add an oyster to each. Top with bacon and 1 tablespoon cream sauce. Cover with bread crumb mixture. Bake until crumbs are golden brown, about 10 minutes. Top with Gremolata, and serve with lemon wedges, if desired. Gremolata 1. In a small bowl, combine all ingredients. Use immediately. Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!