Prep 23 mins
Cook 12 mins
- 3 tablespoons butter
- 3 tablespoons flour
- 2⁄3 cup dark beer, such as Abita Turbodog
- 4 ounces english sharp cheddar cheese, grated
- 4 ounces caerphilly cheese or 4 ounces sharp english cheddar cheese, grated
- 1 1⁄2 teaspoons essence seasoning (use Emeril Lagasse's Essence or Creole Essence / Bayou Blast)
- 1 1⁄2 teaspoons Worcestershire sauce
- 1⁄2 teaspoon dry English-style mustard
- crushed red pepper flakes, to taste
- 1 pint raw oyster
- 12 slices French bread, toasted (12 slices - 1/2-inch thick)
- 6 slices crispy-cooked bacon, crumbled
- 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,the dry mustard & crushed red pepper flakes: 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.