Baked Oysters with Tasso Cream

Ingredients

• 4 slices white bread
• 1/4 cup butter, melted
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 3 ounces tasso ham or fully cooked chorizo, finely chopped (about 1/2 cup)
• 2 tablespoons chopped sweet onion
• 1 garlic clove, minced
• 2 cups heavy whipping cream
• 1 to 2 dashes Louisiana-style hot sauce
• Salt and pepper to taste
• 1 dozen fresh oysters in the shell, scrubbed

Directions

1. 1. Preheat oven to 300°. Place bread on an ungreased baking sheet; bake 8-10 minutes on each side or until lightly browned. Break bread into smaller pieces; place in a food processor. Pulse until coarse crumbs form. Transfer to a small bowl. Add melted butter, salt and pepper; toss to combine.

1. In a large skillet, cook ham over medium heat until lightly browned, stirring occasionally. Add onion and garlic; cook and stir 1-2 minutes or until tender. Stir in cream. Bring to a boil; cook until liquid is reduced by half, stirring occasionally. Add hot sauce; season with salt and pepper to taste. Keep warm.
2. Increase oven setting to 350°. Shuck oysters, leaving oysters in the half-shell. Arrange on a rack in a shallow baking pan; sprinkle with bread crumbs. Bake 8-10 minutes or until topping is golden brown and oysters are plump. Top with sauce just before serving.