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1
Preheat the oven to 350 degrees.
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2
Open the oysters, reserving their liquid and half of the shells.
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3
Set the shells aside.
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4
Put the oysters and their liquid in a saucepan.
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5
Place the oyster shells on a baking dish and bake in the oven 10 minutes.
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6
Cut off the ends of the leeks.
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7
Cut off and save for another use the green part of the leeks.
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8
Cut the white part of the leeks crosswise into two-inch lengths.
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9
Cut the leeks in half and then into quarters.
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10
Cut the lengths of leeks into the finest possible julienne shreds.
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11
There should be about three cups loosely packed.
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12
Heat one tablespoon of the butter in a heavy saucepan.
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13
Add the leeks and salt and pepper.
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14
Stir and add the water.
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15
Continue cooking and stirring about five minutes or until the leeks are wilted and lose their raw taste.
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16
Set aside.
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17
To make a beurre blanc, heat one tablespoon of butter in a saucepan and add the shallots.
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18
Cook, stirring often, about one minute.
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19
Add the vinegar and cook down totally.
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20
Add half a cup of the wine.
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21
Cook down, stirring often, until the wine is almost but not totally evaporated.
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22
Over low heat, beat in the remaining butter piece by piece and remove from the heat.
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23
Stir in the leeks.
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24
Heat the oysters and their liquor with the remaining two tablespoons of wine.
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25
Cook briefly until the edges of the oysters curl.
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26
Carefully transfer the oysters to a small platter.
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27
Cook the liquid down over high heat to two tablepoons.
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28
Add this to the leek and butter sauce.
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29
Add the oysters.
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30
Heat gently without boiling.
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31
Spoon equal portions of the oyster mixture into the oyster shells.
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32
Use one oyster per shell.
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33
Arrange them on a baking dish.
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34
Place the oysters in the oven and bake 30 seconds and serve.
