Oysters Gregory

Serves 2 (4 oysters each)


For the Salt Paste

  • ½ cup kosher salt
  • 1½ tbsp water

For the Oysters

  • 1 large leek, halved lengthwise & washed
  • 2 tbsp minced bacon
  • 1 cup heavy cream
  • 1 garlic clove, minced
  • zest of 1 lemon (about 1 tbsp)
  • 1 tsp smoked paprika
  • ½ cup panko breadcrumbs
  • pinch of salt
  • pinch of pepper
  • 8 medium oysters, shucked, meat removed & chilled (shells cleaned & reserved)


  1. Shuck oysters, remove meat and chill in the refrigerator until ready to use.  Clean and reserve the shells
  2. Combine water and kosher salt to make salt paste. Set aside
  3. Preheat grill or broiler to high. Char leek halves, split-side-down for 3-4 minutes. Remove leeks to a cutting board when cool enough to handle and slice thinly
  4. Place leeks to a small saucepan.  Add heavy cream and simmer over medium-low heat, 20-25 minutes, until sauce is very thick
  5. Meanwhile, cook minced bacon in a small sauté pan over medium heat until very crisp, about 10 minutes
  6. Remove from heat and to the pan with the bacon add garlic, lemon zest, smoked paprika and breadcrumbs.  Mix to combine ingredients and season with salt and pepper to taste
  7. Preheat oven to 400º
  8. In a baking dish, place 8 mounds of salt paste (to stabilize the oyster shells while baking; 4 oysters are demonstrated in the video but the recipe makes enough sauce and breadcrumb mixture for 8 oysters)
  9. Place one reserved oyster shell on each mound of salt paste. Remove cream mixture from heat and spoon about 1 tbsp into each shell
  10. Place oyster meat on top and pack breadcrumb mixture on each oyster
  11. Bake for 7 minutes (or broil on high 2-3 minutes). Transfer to a serving platter atop mounds of salt paste and serve