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Jan 1, 2014 -

Happy New Year from Eat Well 101

baked oysters recipeHappy New Year! We hope you had a festive New Year’s Eve, full of delicious things. 2013 has been an amazing year filled with fantastic memories and good times with all of you. As we transition into this new year, we’re excited to share new experiences together and build new memories for 2014. To kick off a whole new year of posts and to keep the festive vibe going on, here’s a fun recipe to share with family, friends and all the people we love:

Curried Baked Oysters with Leeks, and White Wine

All the ingredients melt together in a delectable way with the oysters, leeks, white wine and curry. Make sure to get a great loaf of crusty bread to fully enjoy this dish!

Ingredient list for the baked oysters

Serves 4:

  • 12 oysters
  • 1 glass (20cl) Muscat wine
  • 5 oz (140g) of butter
  • 2 shallots
  • 1 tablespoons lemon juice
  • 2 leeks
  • 1/2 cream (10cl) of cream
  • 1 pinch of curry
  • Salt and pepper
  • 2lbs (1kg) of coarse sea salt

Cooking instruction

1. Wash and cut the leeks, leaving a bit of green. Split them in half and slice thinly. Follow this tutorial for more details on how to cut leeks.
2. Sweat over low heat with 2/3 oz (20g) butter for about fifteen minutes. Add salt and pepper.
3. The sauce: Peel and finely chop the shallots, sweat with a knob of butter for 5 minutes then add wine. Simmer to reduce the liquid by 2/3.
4. Off heat, add gradually the cold butter cut into small pieces. Add cream, lemon juice, curry powder, salt and pepper. Then stir in the steamed leeks, mix well and set aside.
5. Turn your oven to 360°F (180°C).
6. Open the oysters and drain their first water. Prepare a baking dish by lining the bottom with coarse salt. Transfer oysters on the bed of salt.
7. Bake for 5 minutes. Then remove the dish from the oven and drain the water.
8. Divide leeks over each oyster with a tablespoon. Return to oven for 5 minutes until the oysters get a beautiful golden color. Serve immediately.

(Image by Dominique Sauvages)


Veronica Brandy
N.Y. Editor
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