Ingredients:
- 1 bunch leeks, sliced and rinsed thoroughly
- 12 ounces freshly shucked oysters, with liquid
- 6 tablespoons unsalted butter
- 1 medium yellow onion, medium diced
- 2 teaspoons fresh garlic, minced
- 1 cup cream sherry
- 3 tablespoons Tabasco sauce
- 1 cup heavy whipping cream
- 3/4 cup shredded Parmesan cheese
- salt and pepper to taste
- Toasted French bread, for serving
Directions:
- Slice the leeks in half lengthwise, using all the white part of the bunch, and some of the lighter green. Submerge the cut leeks in a bowl of cold, salted water. Agitate and remove from the water.
- Separate the freshly shucked oysters from their water and save both.
- Heat a large skillet on a medium heat. Add 4 tablespoons of butter, onions, leeks and garlic. Sauté until transparent.
- Next, add the cream sherry and the liquid from the freshly shucked oysters. Reduce until almost all of the liquid is gone.
- Next, add the heavy whipping cream and continue to cook. Stir constantly with a whisk. Reduce until thickened to a porridge-like consistency (about 5 minutes). Then add the Tabasco sauce, salt, and pepper.
- Last, add the Parmesan cheese and stir. Remove from the heat.
- In a second skillet, sauté the fresh-shucked oysters with 2 tablespoons of butter for approximately 3 to 5 minutes. Drain off excess liquid. Add the sautéed oysters to the sauce and stir.
- Serve the warm oysters and sauce over the bread.
Michelle Matlock
