Oysters with Leek and Saffron

Ingredients

• 6 fresh oysters (e.g., Sylter Royal)
• 1 small leek stalk
• 1 Shallot
• 1 tbsp butter
• 1 pinch saffron
• 75 ml dry white wine (Chablis)
• 40 ml light port wine
• 75 ml whipping cream
• Salt
• freshly ground pepper
• leek strips for garnish

Instructions

1. 1.

   Wash and trim the leek, then slice the white part into thin julienne strips.

2. 2.

   Peel and finely dice the shallot. Wash and open the oysters: hold each oyster with the convex side down in a kitchen towel, use an oyster knife to pierce the hinge, then twist to open. Catch the oyster liquid and loosen the muscle from the shell.

3. 3.

   Pour the oyster liquid through a fine sieve into a pot, heat it, poach the oysters for about 5 seconds, remove and keep warm; set aside the oyster liquid.

4. 4.

   Sauté the shallot cubes in hot butter until translucent, add the leeks and cook briefly. Pour in wine and port, reduce, then add the oyster liquid, cream, and saffron. Simmer a few minutes and season with salt and pepper.

5. 5.

   Place the warm oysters back into their shells, arrange on plates, and pour the leek‑saffron sauce over them.

6. 6.

   Garnish with leek strips if desired.