Oysters with Leek and Saffron Sauce

Rinse the leek and cut into thin strips (julienne). 

Peel and finely chop the shallot. Rinse and open the oysters. To do this, place each oyster on a clean kitchen towel with the archside down. Pierce the hinge with an oyster knife and twist to unlock it. Remove the lid. Reserve the oyster water and remove the oyster meat from the shell.

Strain the oyster water into a pot through a fine mesh sieve. Heat the oyster water and poach the oysters until cooked through, about 5 seconds. Remove and hold warm.

Melt the butter in a skillet. Add the shallots and sweat until translucent. Stir in the leeks and cook until soft. Add the wine and port wine, and allow to reduce. Stir in the oyster water, cream and saffron. Bring to a simmer and season with salt and pepper to taste.

Place the warm oysters onto the shell halves and arrange on plates. Serve with the leek and saffron sauce.