Baked Oysters with Hazelnuts and Leeks

Name: Baked Oysters with Hazelnuts and Leeks
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 59 milliliters dry vermouth; 118 milliliters chopped hazelnuts, toasted; 473 milliliters thinly sliced leeks; 2 Tbsps olive oil; 24 mediums oysters in the shell; 2 Tbsps finely chopped parsley; 0 teaspoons salt

Baked Oysters with Hazelnuts and Leeks requires roughly 45 minutes from start to finish. This gluten free, dairy free, and primal recipe serves 8. One portion of this dish contains about 2g of protein, 8g of fat, and a total of 100 calories. If you have pepper, leeks, salt, and a few other ingredients on hand, you can make it.

Instructions

Cut a piece of foil twice as long as a large baking sheet. Loosely crumple the foil, and use it to line the baking sheet. Set aside.

Equipment you will use

Baking Sheet

Aluminum Foil

Heat oil in a large skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add leeks; cook 4 minutes or until they begin to soften, stirring constantly. Cover, reduce heat to medium, and cook 8 minutes or until leeks are tender, stirring occasionally.

Ingredients you will need

Leek

Remove pan from heat, and stir in hazelnuts and next 4 ingredients.

Ingredients you will need

Hazelnuts

Equipment you will use

Frying Pan

Scrub oyster shells. Shuck oysters, discarding tops. Arrange bottoms on crumpled foil (to keep oysters from tipping over). Top oysters evenly with leek mixture.

Ingredients you will need

Oysters