Hot oysters with leek fondue

1. Slice the leeks and cook in 10 cl of boiling salted water. Open the oysters and pour into a saucepan with water to poach them. Drain leeks and oysters.

2. Reheat the leeks with 1 tablespoon of cream. Put the oysters back in their shell and cover with the chopped leeks. Keep warm.

3. Whip the remaining cream to thicken slightly and stir in the egg yolk.

4. Add salt and pepper and put 1 tablespoon of the mixture in each oyster. Place in the oven on grill position.

5. Just before serving, add 1 pinch of finely chopped chives on the oysters.

Find our more oyster recipes:

Oysters in champagne jelly

Oyster soup with mushrooms

Oysters with raspberry vinaigrette

Photo credit: Sucré Salé