Of course, raw oysters on the half-shell are divine. This recipe warms the oysters ever-so-slightly in a delightful sauce perfect for slurping!
1 dozen freshly shucked oysters
1 pat of butter (about a tablespoon)
½ a leek
½ cup Champagne (or use dry white wine) 4 tablespoons Cream
¼ cup cream
chopped chervil or parsley, to garnish
Have your local fish market shuck the oysters if you don’t want to shuck them yourself. Store in the fridge until ready to use.
Cut the leek lengthwise down the middle, and thinly slice into half-moons. Wash the slices free of any grit.
Melt the butter in a saucepan over medium heat. Add the leeks and champagne. Cook until the liquid has reduced and the leeks are soft. Stir in the cream and cook until thickened, 1–2 minutes. Remove from the heat. Add the oysters and their juices, and swirl the pan to combine. Taste, and adjust with salt and pepper.
Spoon one oyster into each half-shell, cover with extra sauce, and top with chervil.