Saffron Oysters With Leeks

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1/2 cup semidry white , plus (preferably sãƒæ’ million)
• 2 tablespoons semidry white (preferably sãƒæ’ million)
• 1/2 cup water
• 1 dozen oyster, scrubbed
• 2 tablespoons unsalted butter
• 2 small leeks, halved and thinly sliced
• 1/4 teaspoon packed saffron thread
• 1/4 cup heavy cream
• salt & freshly ground black pepper
• 1 large egg yolk

Recipe

• 1 in a large saucepan, combine 1/2 cup of the with the water and bring to a boil over high heat. using tongs, add the oysters to the saucepan in a single layer, cover and steam until they start to open, about 3 minutes.
• 2 using tongs, transfer the oysters to a plate as they open. reserve the cooking liquid; you should have about 1/2 cup. remove the oysters from their shells, put them in a bowl and cover with a damp paper towel. reserve 12 concave shells.
• 3 melt 1 tablespoon of the butter in a medium saucepan. add the leeks, crumble in the saffron and stir. cook over low heat until the leeks soften, about 8 minutes.
• 4 slowly add the reserved oyster liquid, stopping before you reach the grit at the bottom, and cook over moderate heat until the liquid is almost evaporated, about 3 minutes.
• 5 add the heavy cream and the remaining 2 tablespoons of white and simmer until the sauce is thickened, about 3 minutes. season with salt and pepper.
• 6 preheat the broiler. arrange the 12 oyster shells on a rimmed baking sheet or in a shallow baking dish. using a fork, divide the sautéed leeks among the shells.
• 7 set an oyster on the leeks in each shell and stir any accumulated oyster juices into the sauce.
• 8 melt the remaining 1 tablespoon of butter. whisk the egg yolk and the melted butter into the cream sauce and spoon the sauce over the oysters.
• 9 broil as close to the heat as possible for about 45 seconds, just until the sauce is bubbling and the oysters are lightly glazed. serve at once.