INGREDIENTS
3 tablespoons butter
3 tablespoons flour
2/3 cup dark beer, such as Abita Turbodog
4 ounces sharp English cheddar cheese, grated
4 ounces Caerphilly cheese*, grated
1 1/2 teaspoons Essence
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon dry English mustard
1 pint raw oysters
12 (1/2-inch thick) slices French bread, toasted
6 slices crispy-cooked bacon, crumbled
INSTRUCTIONS
*Note: If you cannot find Caerphilly cheese, substitute cheddar.
In a medium saucepan, melt 2 tablespoons of the butter over medium heat.
Add the flour and cook for 1 minute, stirring constantly.
Slowly whisk in the beer.
When the bubbles have begun to subside, add the cheeses, 1 handful at a time, stirring constantly and in 1 direction only, until smooth and creamy.
Add 1 teaspoon of the Essence, the Worcestershire sauce, and the dry mustard and stir to combine.
Keep warm while you prepare the oysters.
In a small skillet or saucepan, melt the remaining tablespoon of butter over medium-low heat and add the oysters.
Cook for 1 1/2 to 2 minutes, or until the oysters are just cooked and have begun to curl around the edges, stirring occasionally. Season with the remaining 1/2 teaspoon of Essence.
To serve, divide the French bread toast between 6 plates, and divide the cooked oysters among the toasts.
Top with the cheese mixture, and garnish with the crispy bacon.
Yield: 4 to 6 servings