Recipes
Photo by Christophor Cavalieri
Ingredients
2 large leeks, 1/4-inch dice, soaked, rinsed, spun dry
1/2 tablespoon curry powder
1/2 cup dry white wine
2 cups heavy cream
1 quart shucked oysters
1 teaspoon vanilla extract
Kosher salt and freshly ground black pepper to taste
Butter to cook
Naan, for serving
Directions
In a sauteuse over medium heat, add 1 tablespoon butter and melt. Add leeks and curry powder, season with kosher salt and freshly ground black pepper and sauté until soft, about 3 minutes. Deglaze with wine and reduce by 75%. Add cream and bring to a simmer. Once liquid has reduced by 25%, add oysters. When cream comes back to a simmer, remove from heat. Stir in vanilla extract and check flavor and season if necessary. Serve in warm soup dishes with torn naan.
Cooking Tips
Shucking Oysters
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