Makes 12 oysters
12 large oysters
1/3 cup (80ml) oyster juice (as they are shucked)
1 cup of dry white wine / champagne / Cap Classique
1 1/2 cups of cream
2 egg yolks
300g trimmed leeks, cut into thin julienne
1 T olive oil
salt and pepper
Shuck the oysters and retain the juice that comes out of them. I got 1/3 of a cup. Strain the juice. Loosen the oysters from the shell and set them aside. Wash and dry the shells.
Bring the wine and oyster juice to the boil, and poach the oysters in the liquid for 2 minutes. Remove with a slotted spoon and set aside.
Strain the liquid into a clean pot, add 1 cup of the cream and allow this to simmer until it reduces in half. This will take around 20 – 30 minutes.
While the sauce is reducing, heat the olive oil in a pan and add the leeks and butter. Saute until they are soft, about 10 minutes. Season with salt and pepper. Set aside.
Beat the remaining 1/2 cup of cream until stiff peaks, and in a separate bowl beat the 2 egg yolks. Fold the beaten egg into the cream. *this forms the ‘gratin mix’, and you will have more than required for the recipe, but I found it easier to whip a slightly larger quantity of cream. You could adjust to 80ml cream and 1 egg yolk if you prefer zero waste.
When the sauce has reduced allow it to cool, where it will further thicken. When cool, scoop out half a cup of the whipped cream / egg mixture and stir this through the sauce.
To prepare the pan, scrunch up a few sheets of tin foil on a baking pan and place the washed and dried shells on top. You want them to stand level and face up so that the liquid does not fall out. Fill each shell with about a teaspoon of leek mixture, top with a poached oyster, and then fill the shell with as much of the sauce as you can.
Place under a hot grill / broiler, until it just starts to go brown and bubble.
Serve immediately with a glass of dry white wine or bubbly, and knock the socks of your guests.
Michael’s wine recommendation – click here
Sam Linsell is one of favourite foodbloggers who, when her new postings arrive always bring a smile to my face. She works so hard and photographs only in natural light. Successful foodblogger, writer, food consultant, foodstylist, teacher and all round lovely woman, she very generously allows me to use her recipes to match the wines about which I write. Do visit her website and subscribe to her feeds, you will be as enthralled as I am to get her lovely recipes and photos.