EMERIL'S NEW ORLEANS-STYLE WELSH RABBIT

Steps:

• 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.
• Enjoy!