Roasted Oysters With Bacon and Parmesan

Ingredients

• •4 slices thick-cut bacon, finely chopped
• •2 c. à soupe (28 g) unsalted butter, divided
• •1 medium clove garlic, minced
• •1 /4 cup (60 ml) heavy cream
• •1 c. à café (5 ml) Dijon or whole-grain mustard
• •1 c. à café (5 ml) lemon juice, plus lemon wedges for serving
• •1 /3 cup finely grated Parmigiano-Reggiano cheese (preferably microplaned)
• •1 /2 cup (TK g) panko bread crumbs
• •1 /2 cup (15 g) minced flat-leaf parsley, plus more for garnish
• •Kosher salt
• •Freshly ground black pepper
• •24 fresh raw oysters, about 3 inches long, well scrubbed

Method

1. 1.Gently crumple and uncrumple two 24-inch lengths of aluminum foil. Place 1 piece in a rimmed baking sheet and the second piece on a large serving platter; cover foil on platter with a clean dish towel for presentation, if desired. (Alternatively, you can line a rimmed baking sheet with a 1/2-inch layer of rock salt.)
2. 2.In a medium skillet over medium heat, cook bacon until crisp and fat is rendered, 5 to 7 minutes. Using a slotted spoon, transfer bacon to a plate; pour off all but 1 tablespoon bacon fat.
3. 3.Add 1 tablespoon butter and garlic to skillet; cook until fragrant, about 30 seconds. Add cream and mustard; bring to a simmer and reduce to a thickened consistency, 1 to 2 minutes. Off heat, whisk in Parmesan until melted and smooth; set aside.
4. 4.In a food processor, pulse panko bread crumbs and parsley until finely mixed. Add cream and parmesan mixture, bacon, lemon juice,and remaining 1 tablespoon butter and pulse until just combined, emulsified, and glossy. Season with salt and pepper (go light—bacon and Parmesan are salty). The mixture should resemble thick hollandaise or warm mayo—spreadable, not runny.
5. 5.Shuck 1 oyster at a time, discarding the top shell and loosening the oyster from the bottom shell. Gently flip oyster over, so plump side is now top, while keeping as much liquor as possible. Nestle into the foil nest on rimmed baking sheet.
6. 6.Adjust oven rack to 6 inches below the broiler element and preheat the broiler on high. Distribute topping evenly over oysters in shell. Bake until topping begins to bubble and brown and oysters are warmed through, 4 to 10 minutes. Serve immediately, passing lemon wedges at the table.