Saffron Oysters with Leeks

Name: Saffron Oysters with Leeks
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Global
Ingredients: 1 large egg yolk; 59 milliliters heavy cream; 2 smalls leeks, halved and thinly sliced; 0 teaspoons (packed) saffron threads; 3 servings Salt and freshly ground pepper; 2 Tbsps unsalted butter; 118 milliliters water; 118 milliliters semidry white wine, preferably Sémillion; 12 Bluepoint or other good-sized oysters such as Cape Cod, scrubbed

Saffron Oysters with Leeks is a gluten free, primal, and vegetarian recipe with 3 servings. One serving contains 224 calories, 2g of protein, and 17g of fat. This recipe covers 8% of your daily requirements of vitamins and minerals. Head to the store and pick up water, leeks, butter, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a large saucepan, combine 1/2 cup of the wine 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. Using tongs, transfer the oysters to a plate as they open. Reserve the cooking liquid; you should have about 1/2 cup.

Ingredients you will need

Oysters

Water

Wine

Equipment you will use

Sauce Pan

Tongs

Remove the oysters from their shells, put them in a bowl and cover with a damp paper towel. Reserve 12 concave shells.

Ingredients you will need

Oysters

Pasta Shells

Equipment you will use

Paper Towels

Bowl

Melt 1 tablespoon of the butter in a medium saucepan.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add the leeks, crumble in the saffron and stir. Cook over low heat until the leeks soften, about 8 minutes. 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.

Ingredients you will need

Saffron

Oysters

Leek

Add the heavy cream and the remaining 2 tablespoons of white wine and simmer until the sauce is thickened, about 3 minutes. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Heavy Cream

White Wine

Sauce

Preheat the broiler. Arrange the 12 oyster shells on a rimmed baking sheet or in a shallow baking dish. Using a fork, divide the sauted leeks among the shells. Set an oyster on the leeks in each shell and stir any accumulated oyster juices into the sauce.

Ingredients you will need

Oysters

Pasta Shells

Leek

Sauce

Equipment you will use

Baking Sheet

Baking Pan

Broiler

Melt the remaining 1 tablespoon of butter.

Ingredients you will need

Butter

Whisk the egg yolk and the melted butter into the cream sauce and spoon the sauce over the oysters. Broil as close to the heat as possible for about 45 seconds, just until the sauce is bubbling and the oysters are lightly glazed.

Ingredients you will need

Sauce

Egg Yolk