Spring leeks
![]() Leeks in the garden |
![]() Leeks with cabbages |
And oysters are best in cool weather, if you pick on a clean beach in Puget Sound. So here’s a recipe for oysters and leeks on toast, a leeky version of the classic oysters and onions on toast.
![]() Leeks and oysters |
![]() Leeks and oysters cooking |
![]() Leeks and oysters on toast |
Leeks and Oysters on Toast
INGREDIENTS
- 2T butter
- 2T light olive oil
- 1/4 cup finely chopped carrots
- 1-2 cloves garlic, minced
- 1 scallion, chopped, including green part
- 2 dozen oysters, shucked with liquid reserved. Feel free to use a pint jar of oysters from the market
- 2-4 cups chopped leeks, the white part with just a little of the green part
- 1/2 class white wine
- 1 T chopped parsley
- 1 tsp. freshly ground pepper
DIRECTIONS
- Soften carrots, garlic and scallion in butter and oil over medium high heat.
- Add leeks, parsley, oyster liquid, wine and pepper, cook until leeks are very soft, about 7-10 minutes.
- Lay oysters on top of leek mixture in pan, making a single layer.
- Cover and cook 8-10 minutes over medium heat, until oysters are opaque and edges curled.
- Serve over lightly buttered rye bread toast
Thanks for that awesome posting. It saved MUCH time 🙂