Christmas Eve Pan Roast Of Oysters

1. 1

   No more than 4 hours before serving, add the cream to a 3 quart sauce pan. Bring to a slight simmer, over medium heat. Cook until the cream has reduced by half ( 30 - 45 minutes). DO NOT let the cream come to a full boil, and use a ladle in the cream as a safety device to stir if it begins to foam. Strain cream into a warm Thermos or double bolier and hold until ready to serve.

2. 2

   Blanch leeks in boiling water for 30 seconds, strain and put in an ice bath. After a minute or two, drain and refrigerate until needed.

3. 3

   heat the butter and wine in a large non-stick saute pan. When a full boil has been reached, add mushroom slices and saute for 2 minutes. If doing this ahead, remove the mushrooms and any liquid. Reserve.

4. 4

   When it's showtime, re-warm mushrooms in large saute pan. Add leeks and oysters. Cook over moderate heat until oysters are just beginning to curl, usually 4 - 6 minutes. Stir in reduced cream, just barely re-warm it, no more than 2 minutes. Adjust seasoning if needed with salt pepper and thyme. Serve in warm shallow soup bowls. Equally divide the chiffonade of spinach over the servings. Serve immediately.

* Per serving · 4 servings · Values may vary.