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


  1. Shuck the oysters into a bowl.
  2. 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.)
  3. Arrange the shells on a baking sheet using crumpled aluminum foil to keep the shells upright.
  4. Cut off and throw away (or compost) all but about an inch or so of the leaks.
  5. Cut them in half lengthwise, rinse off any sand, and then slice them into fine slivers lengthwise (julienne).
  6. Melt some butter in a skillet, and sauté the leeks (medium-low heat) until tender and soft, but not browned.
  7. Season them with a little pepper, and arrange several slivers on the bottom of each oyster shell.
  8. 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!)
  9. Remove the oysters using a slotted spoon and place an oyster on each of the shells on top of the leeks.
  10. Preheat the oven to 250oF.
  11. Add the wine or champagne to the skillet and boil until the liquid is reduced to about ½ cup.
  12. Add the cream and reduce again until the mixture is thickened to about 1 cup.
  13. Spoon the sauce over each oyster, slide them under the broiler for about 30 seconds and serve!