Curry-Vanilla Oyster Stew

Serves 4

• 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

In a sauté use 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.