Baked Oysters with Hazelnuts and Leeks
 Recipe Source

Author: Bob and Robin Young

Source: Adapted from "Coastal Living Magazine"

These oysters-accented by sweet leeks and crunchy hazelnuts-make a wonderful first course for a dinner party. Oyster lovers may want a dozen for themselves as a main course. The leek mixture also can be used as a topping for baked or grilled fish.

 Recipe Type
Main Dish - Seafood
2 T    Olive Oil  
2 c    Leeks, thinly sliced  
  Hazelnuts, chopped and roasted  
  Dry Vermouth  
2 T    Parsley, fresh and chopped  
  Sea Salt  
  Black Pepper, fresh ground  
24 med    Oysters in shell  
1 Cut a piece of foil twice as long as a large baking sheet. Loosely crumple the foil, and use it to line the baking sheet. Set aside.
2 Heat oil in a large skillet over medium-high heat. Add leeks; cook 4 minutes or until they begin to soften, stirring constantly. Cover, reduce heat to medium, and cook 8 minutes or until leeks are tender, stirring occasionally. Remove pan from heat, and stir in hazelnuts and next 4 ingredients.
3 Scrub oyster shells. Shuck oysters, discarding tops. Arrange bottoms on crumpled foil (to keep oysters from tipping over). Top oysters evenly with leek mixture.
4 Bake at 475F, in batches, 6 minutes or until oysters plump and edges bubble. Carefully arrange on a platter, and serve immediately.
Servings: 8
Preparation time: 40 minutes
Cooking time: 6 minutes
Ready in: 1 hour
Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.