Baked Oysters with Hazelnuts and Leeks |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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These oysters—accented by sweet leeks and crunchy hazelnuts—make a wonderful first course for a dinner party. Oyster lovers may want a dozen for themselves as a main course. The leek mixture also can be used as a topping for baked or grilled fish. Ingredients:
2 tablespoons olive oil |
2 cups thinly sliced leeks |
1/2 cup chopped hazelnuts, toasted |
1/4 cup dry vermouth |
2 tablespoons finely chopped parsley |
1/4 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
24 medium oysters in the shell |
Directions:
1. Cut a piece of foil twice as long as a large baking sheet. Loosely crumple the foil, and use it to line the baking sheet. Set aside.
2. Heat oil in a large skillet over medium-high heat. Add leeks; cook 4 minutes or until they begin to soften, stirring constantly. Cover, reduce heat to medium, and cook 8 minutes or until leeks are tender, stirring occasionally. Remove pan from heat, and stir in hazelnuts and next 4 ingredients.
3. Scrub oyster shells. Shuck oysters, discarding tops. Arrange bottoms on crumpled foil (to keep oysters from tipping over). Top oysters evenly with leek mixture.
4. Bake at 475°, in batches, 6 minutes or until oysters plump and edges bubble. Carefully arrange on a platter, and serve immediately.
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