1 tablespoon butter
2 leeks, thinly sliced (white parts only!)
5 oz shiitake mushroom caps, sliced
1 pint oysters, drained and liquid reserved
1/3 cup half and half
1 bunch flat leaf parsley, chopped
2 slices bacon, cooked and crumbled
1 sleeve saltines, crushed (about 1 cup) and toasted*
Preheat oven to 350. Melt the butter in a skillet. Saute the leeks and mushrooms until the leeks are soft and translucent. Scrape into a medium bowl and toss with oysters, parsley and bacon. Stir in spices, half and half, and 1/4 cup oyster liquid. Pour into a buttered, shallow 2 qt baking dish.
Top with toasted saltines. Bake 25-30 minutes or until bubbly around the edges and the oysters are cooked through.
*I toasted them in a dry skillet for 1-2 minutes, stirring occasionally