Our farm is located near the Sonoma coast which is famous for its fresh oysters. We love them raw but when entertaining we impress guests with our version of the famous New Orleans recipe.
Yield: 20 oysters
8 ounces pancetta, chopped
2 Tablespoons unsalted butter
4 cups thinly sliced leeks (white and pale green parts only; from 4 large leeks)
1 cup finely chopped celery
¼ teaspoon smoked paprika
¼ cup dry white wine
20 medium oysters, shucked and in shells
1 7.5oz container of Bellwether Farms Crème Fraiche
In a large heavy skillet over medium heat, sauté the pancetta until crisp, about 6 minutes. Transfer to a bowl or plate to cool. Reserve the pan drippings.
To the skillet, add the butter and combine with the pan drippings. Add leeks and celery and sauté over medium heat until vegetables are soft, about 15 minutes. Add paprika and stir until incorporated. Add wine and cook until absorbed. Once the wine is absorbed, stir in the Crème Fraiche and cook for another 5 minutes. Season generously with salt and pepper.
When ready to serve turn on broiler to high. Top each oyster in shell with 2 tablespoons of the Crème Fraiche-leek mixture and sprinkle with pancetta. Place on rimmed baking sheet. Broil until Crème Fraiche-leek mixture bubbles and is slightly golden, about 5-8 minutes. Serve while warm.
*The Crème Fraiche-leek topping can be made 1 day ahead and kept refrigerated. Warm it up in a saucepan before topping the oysters.