1. In a medium saucepan, melt 2 tablespoons of the butter over medium heat. 2. Add the flour and cook for 1 minute, stirring constantly. 3. Slowly whisk in the beer. 4. 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. 5. Add 1 teaspoon of the Essence, the Worcestershire sauce,the dry mustard & crushed red pepper flakes: stir to combine. 6. Keep warm while you prepare the oysters. 7. In a small skillet or saucepan, melt the remaining tablespoon of butter over medium-low heat and add the oysters. 8. 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. 9. Season with the remaining 1/2 teaspoon of Essence. 10. To serve, divide the French bread toast between 6 plates, and divide the cooked oysters among the toasts. 11. Top with the cheese mixture, and garnish with the crispy bacon. 12. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
