Poached Oysters with Leek and Saffron Sauce

Rinse leek and cut into thin strips (julienne). 

Peel the shallot and chop finely.

Rinse and open oysters. To do this, place each oyster, arch-side down, on a clean kitchen towel. Pierce the oyster through the hinge and rotate the knife to unlock it. The top shell should come off at this point. Save the oyster water and remove the oyster meat from the shells. 

Strain the oyster water through a fine sieve into a saucepan. Heat the oyster water, add the oysters and poach until cooked, about 5 seconds. Remove the oysters and keep warm.

Heat the butter in a skillet. Add the leeks and allow to cook until translucent. Stir in the wine and port, 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 into the shell halves and arrange on plates. Serve with the leek and saffron sauce.