Oysters, leeks, bacon breadcrumbs and prosecco foam


The first time I saw this recipe in action was in England, when I was working for the chef Helene Puolakka. It is a bit trickier than classic combinations with various vinaigrettes, but it’s totally worth the effort. This amount is for 4 oysters, but you should have at least a dozen! I used Fin de clair and Gillardeau, but just get the ones you prefer.

For 4 oysters

4 oysters
1 slice of bacon
1 clove of garlic
30 g breadcrumbs (I used panko)
1 leek
100 ml whipping cream
200 ml milk
150 ml prosecco
30 ml white wine
30 g butter
1 shallot
coarse salt
fish stock (optional)
basil leaves

First thing you need to do: open the oysters. Definitely not the easiest process, but let’s get on with it! Some can be opened from the top, sometimes it’s better from the side. Whatever strategy you choose, don’t forget to use a towel and an oyster knife. Pour the juice into a bowl (through a sieve, as it might contain bits of the shells). Keep everything refrigerated, it is a delicate business and I wouldn’t wish food poisoning on anyone. But it happens even in better families!

Let’s move to the oyster foam. Sauté the finely chopped shallot with butter. Add the wine and let the alcohol evaporate. Add 100 ml of prosecco and do the same. Pour in the oyster juice, milk (and ideally fish stock, if you have some) and reduce a bit. Add the butter, remove from the heat and pour in about 50 ml of prosecco. Mix with a hand blender – make sure you do it on the side of the pan, so that the foam has enough space to rise.

Cut the bacon into small cubes and sear until golden. Add the garlic, breadcrumbs and season with pepper. If needed, add a little cube of butter. Let the mixture cool down on a paper towel.

Cut the white part of the leek into small cubes, blanch them in hot water and cool down in cold water. It is better to use a sieve. Reduce the whipping cream by half and season with salt and pepper. Put in the leek and let it get warm. If the cream reduces too much, just add some water and mix it through.

Voila, let’s move to the plating! Wash the bigger shell and remove the remaining muscle. Put some coarse salt on a plate, put on the clean shell and start with some leek. Put on the oyster, bacon breadcrumbs and whip the foam once again. You can use some butter and milk, they ease the process. The foam is the best when slightly warm. Decorate with some basil leaves. Enjoy! I don’t have to tell you, what to do with the rest of the prosecco, hm? 🙂