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Ingredientes
- 3 Tbsp. butter
- 3 Tbsp. flour
- 2/3 c. dark beer (such as Abita Turbodog)
- 4 ounce sharp English cheddar cheese grated
- 4 ounce Caerphilly cheese* grated
- 1 1/2 tsp Essence (see Bayou Blast recipe)
- 1 1/2 tsp Worcestershire sauce
- 1/2 tsp dry English mustard
- 1 pt raw oysters
- 12 slc French bread, 1/2" thick toasted
- 6 slc crispy-cooked bacon crumbled
Direcciones
- *Note: If you can't find Caerphilly cheese, substitute cheddar.
- In a medium saucepan, heat 2 Tbsp. of the butter over medium heat. Add in the flour and cook for 1 minute, stirring constantly. Slowly whisk in the beer. When the bubbles have begun to subside, add in the cheeses, 1 handful at a time, stirring constantly and in 1 direction only, till smooth and creamy. Add in 1 tsp. of the Essence, the Worcestershire sauce, and the dry mustard and stir to combine. Keep hot while you prepare the oysters.
- In a small skillet or possibly saucepan, heat the remaining Tbsp. of butter over medium-low heat and add in the oysters. Cook for 1 1/2 to 2 min, or possibly till the oysters are just cooked and have begun to curl around the edges, stirring occasionally. Season with the remaining 1/2 tsp. of Essence.
- To serve, divide the French bread toast between 6 plates, and divide the cooked oysters among the toasts. Top with the cheese mix, and garnish with the crispy bacon.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 265g | |
| Recipe makes 6 servings | |
| Calories 570 | |
| Calories from Fat 138 | 24% |
| Total Fat 15.64g | 20% |
| Saturated Fat 8.63g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 1151mg | 48% |
| Potassium 305mg | 9% |
| Total Carbs 81.07g | 22% |
| Dietary Fiber 3.2g | 11% |
| Sugars 3.54g | 2% |
| Protein 24.47g | 39% |
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