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Oysters - sautéed in shallot butter
A marvellous way of treating rock/Pacific oysters, however, it would be a same to treat the more delicately-flavoured 'natives' in the same manner.
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For 4 people:
- 16 medium rock oysters
- 100g white of Leek, carefully washed and very-finely sliced
- 120g unsalted Butter
- 60g Shallots, peeled and very-finely chopped
- 40ml good White Wine Vinegar
- ½ teaspoon of Tabasco sauce
- Paprika for dusting (optional)
- Open the oysters, using any cup-shape the oyster has to retain all the juice.
- Put the juice into a jug, using a sieve if you are worried about ant grit or shell particles.
- Put the deep shells into a low oven to warm through, and while this is happening, melt the butter gently in a stainless steel saucepan.
- 'Sweat' the leeks in half the butter until they are translucent, but don"t allow them to brown.
- Share these between the shells, leaving as much butter behind as possible.
- Add the remaining butter to the saucepan, and when it's melted raise the heat a little, and sauté the chopped shallots until they"re soft.
- Add the wine vinegar, and when it comes to the boil, add the oysters and cook them for the few seconds it takes them to curl. Add the Tabasco to the saucepan.
- Share them and the shallots between the shells, and top with the liquid.
- Dust with paprika, if you wish.
- Serve, perhaps with some crisp French bread.