Oysters with Saffron Cream Sauce and Leeks
Rinse the leeks. Cut the white part into thin strips (julienne).
Peel and finely chop the shallot.
Rinse and open the oysters. To do this, place an oyster with the arched-side down on a clean kitchen towel. Slide an oyster knife behind the hinge and twist the knife to release the top shell. Collect the oyster water and remove the oysters from the shells.
Poach the oysters for 5 seconds. Remove and keep warm. Strain the reserved oyster water into a saucepan.
Melt the butter in a skillet. Add the leeks and sauté briefly until soft. Stir in the white and port wine, and allow to simmer until reduced, about 4-5 minutes.
Stir the saffron and cream into the sauce. Add the shallots and simmer for a few minutes. Season with salt and pepper to taste.
Place the warm oysters into the shell halves and arrange on plates. Serve with the sliced leeks and the saffron sauce.
Garnish to taste with leek.