Name: Oysters with Vadouvan Creamed Leeks
Yield: 4 servings
Cuisine: French
Ingredients: 6 tbsp. butter; 2 tbsp. vadouvan; 3 cups ½-inch diced leeks, white and light green parts (about 2 large leeks); ¾ cup heavy cream; ½ cup white wine; 24 oysters, shucked, liquor and bottom shells reserved; Zest and juice of 1 lemon (2–3 tbsp. juice); Salt; 1 cup breadcrumbs, such as panko; ½ teaspoon ground allspice; Freshly cracked black pepper–fennel blend (50:50 blend of fennel seeds and peppercorns, optional allspice berries) or black pepper; Rock salt (or folded aluminum foil)

“Vadouvan is a French take on an Indian curry spice blend. In this recipe, the sensuous tones of the spice meet the silky texture of creamed leeks,” Barton Seaver writes in The Blue Food Cookbook, co-written with chef and TV personality Andrew Zimmern. “All of this tops the oysters, heated through until their frilly edges curl and their liquor joins the sauce in this epic flavor bomb.”

Read our Q&A with Zimmern here.

Ingredients

6 tbsp. butter
2 tbsp. vadouvan
3 cups ½-inch diced leeks, white and light green parts (about 2 large leeks)
¾ cup heavy cream
½ cup white wine
24 oysters, shucked, liquor and bottom shells reserved
Zest and juice of 1 lemon (2–3 tbsp. juice)
Salt
1 cup breadcrumbs, such as panko
½ teaspoon ground allspice
Freshly cracked black pepper–fennel blend (50:50 blend of fennel seeds and peppercorns, optional allspice berries) or black pepper
Rock salt (or folded aluminum foil)

Preparation

Make sure to clean your leeks before dicing. Peel back the layers of the leeks and rinse well under cold running water to ensure no dirt remains hidden.

Melt 3 tbsp. of the butter in a medium saucepan over medium heat. Add the vadouvan and toast for 30 seconds. Add the leeks and cook, stirring, without coloring for 4–5 minutes. Add the cream, wine, oyster liquor, and lemon juice and season with salt. Bring to a simmer and cook until the sauce is thickened and the leeks are softened, 8–10 minutes. Remove the pot from the heat and reserve.

Melt the remaining 3 tbsp. of butter in a small saute pan over medium heat. Add the lemon zest, breadcrumbs, allspice, and pepper-fennel blend. Cook, stirring frequently, until very light golden brown and aromatic, 3–4 minutes. Reserve.

Preheat the broiler.

Line a baking tray with rock salt or folded aluminum foil and arrange the empty oyster shells on top. Drop 1 oyster into each shell. Evenly divide the leek mixture among the shells. Top with the breadcrumb mixture. Broil until sizzling, 3–5 minutes. Serve hot.