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1
In a large saucepan, combine 1/2 cup of the wine with the water and bring to a boil over high heat.
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2
Using tongs, add the oysters to the saucepan in a single layer, cover and steam until they start to open, about 3 minutes.
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3
Using tongs, transfer the oysters to a plate as they open.
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4
Reserve the cooking liquid; you should have about 1/2 cup.
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5
Remove the oysters from their shells, put them in a bowl and cover with a damp paper towel.
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6
Reserve 12 concave shells.
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7
Melt 1 tablespoon of the butter in a medium saucepan.
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8
Add the leeks, crumble in the saffron and stir.
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9
Cook over low heat until the leeks soften, about 8 minutes.
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10
Slowly add the reserved oyster liquid, stopping before you reach the grit at the bottom, and cook over moderate heat until the liquid is almost evaporated, about 3 minutes.
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11
Add the heavy cream and the remaining 2 tablespoons of white wine and simmer until the sauce is thickened, about 3 minutes.
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12
Season with salt and pepper.
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13
Preheat the broiler.
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14
Arrange the 12 oyster shells on a rimmed baking sheet or in a shallow baking dish.
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15
Using a fork, divide the sauteed leeks among the shells.
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16
Set an oyster on the leeks in each shell and stir any accumulated oyster juices into the sauce.
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17
Melt the remaining 1 tablespoon of butter.
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18
Whisk the egg yolk and the melted butter into the cream sauce and spoon the sauce over the oysters.
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19
Broil as close to the heat as possible for about 45 seconds, just until the sauce is bubbling and the oysters are lightly glazed.
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20
Serve at once.
