Looking for a great oyster main dish? Try our Hot Oysters and Leeks recipe. This seafood recipe pairs with White, Red and Sparkling wines. White wines include: Chablis, Muscadet, Sancerre. Red wines include: Northern Rhone, Red Bordeaux and Red Burgundy. Sparkling Wines Include Champagne and Sparkling Wine. Enjoy! #seafood #recipe #wine @chefvivant
Hot Oysters and Leeks
Servings4 servings
Prep Time10 minutes
Cook Time8 minutes
Ingredients
- 24large oystersin the half shel
- coarse sea salt
- 1oz butter
- 1small leekwashed and finely sliced
- salt and freshly ground black pepper
- 1pinch sugar
- 1/2cup dry white wine
- 1pinch saffron threadsor curry powder
- 1/2cup cream
- 1each egg yolk
- white pepper
Instructions
- Remove the oysters from their shells and keep chilled. Wash the shells and arrange in 4 individual gratin dishes placed on a bed of coarse sea salt to keep them level.
- Melt butter in a saucepan and toss the leek in the hot butter. Season with salt, freshly ground pepper and sugar, cover tightly and cook gently until tender. Season with lemon juice.
- Boil the wine with the saffron or curry powder over moderate heat until reduced by half. In a small bowl, combine the cream with the egg yolk and whisk. Whisk in the hot wine mixture and return to low heat to thicken slightly, whisking all the time. Do not boil. Add salt and white pepper to taste and remove from heat.
- Place the cooked leeks in the oyster shells and cover with the oysters. Coat each oyster with the sauce, and place under a preheated hot broiler for a minute+ to glaze. Serve immediately.
Recipe Notes
Pairs with White, Red and Sparkling wines. White wines include: Chablis, Muscadet, Sancerre. Red wines include: Northern Rhone, Red Bordeaux and Red Burgundy. Sparkling wines include Champagne and Sparkling wine.
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