Baked Oysters with Leeks, Cream and Parmesan
This recipe is based on one that appeared in the Vancouver Sun Food section just before Christmas.
2 tbsp olive oil 1 medium leek 1 clove garlic 1/2 cup heavy (35%) cream 8 oz pkg fresh oysters slices of baguette grated Parmesan cheese
Pre-heat oven to 425°F (220°C). While the oven is pre-heating place a slice of baguette for each oyster in a baking dish, and put them in the oven to crisp up. Turn them once.
Slice the leek in quarters, lengthwise, leaving a little at the root end to hold it together while you wash it, then slice the white and pale green part thinly, and discard the rest (or add it to the vegetable stock bin). Chop the garlic finely.
Heat the olive oil in a skillet and cook the leek until tender (4 to 5 minutes). Add the garlic and cook 1 minute londer. Pour in the cream and cook until it thickens slightly. Season with salt and pepper and remove from heat.
Place an oyster on each baguette slice in the baking dish and spoon the leek and cream mixture over them. Top with Parmesan cheese. Bake 10 minutes, bubbly and starting to turn golden-brown. Serve immediately.