Totally Decadent Oysters
Totally Decadent Oysters: (non-oyster eaters will scarf these up—a wonderful holiday treat!)
(After James Peterson’s “Hot Oysters with Leeks and White Wine Sauce.”)
- 24 Moondancer™ or Mookie Blues™ oysters
- 2 leeks
- 2 tablespoons of butter
- Pepper (to taste)
- 1-2 cups of white wine (or better yet, champagne)
- 1 cup of heavy cream
- Shuck the oysters into a bowl.
- Discard the top shell and make sure the bottom shell is clean—scrub if necessary. (Remember that oyster shells should always be disposed of into a land-based facility, NEVER into a body of water.)
- Arrange the shells on a baking sheet using crumpled aluminum foil to keep the shells upright.
- Cut off and throw away (or compost) all but about an inch or so of the leaks.
- Cut them in half lengthwise, rinse off any sand, and then slice them into fine slivers lengthwise (julienne).
- Melt some butter in a skillet, and sauté the leeks (medium-low heat) until tender and soft, but not browned.
- Season them with a little pepper, and arrange several slivers on the bottom of each oyster shell.
- Melt more butter in the skillet and heat the oysters (medium heat) in their “shell liquor” until their edges begin to curl. (Don’t overcook them!)
- Remove the oysters using a slotted spoon and place an oyster on each of the shells on top of the leeks.
- Preheat the oven to 250oF.
- Add the wine or champagne to the skillet and boil until the liquid is reduced to about ½ cup.
- Add the cream and reduce again until the mixture is thickened to about 1 cup.
- Spoon the sauce over each oyster, slide them under the broiler for about 30 seconds and serve!