Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon


Serves: 6
Preparation time: 30 minutes
Cooking time: 25 minutes


  • 30 scrubbed oysters
    4 ounces butter
    1 cup dry white wine
    3 chopped shallots
    1/2 teaspoon salt
    1/4 teaspoon ground white pepper
    1 cup heavy cream
    12 small clean leek whites
    6 ounces beluga caviar


  • Open the oysters and reserve bottom shells. Melt the butter in a saucepan. Add the wine, oysters, oyster juice, shallots, salt and pepper. Boil for 2 minutes. Strain. Reserve the oysters. Reduce the cooking liquid by half.
    Add one half of the cream, and continue cooking to thicken the liquid. Cut the leeks into julienne. Blanch and cook in the remaining cream. Place an oyster in each shell. Spoon some of the leek mixture over each oyster. Top with the reduced sauce . Spoon caviar over each oyster just before serving.
Print Recipe
on The World Cuisine

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

Oysters and caviar

Add Comment

* Required information
Enter the last letter of the word satellite.

Comments (0)

No comments yet. Be the first!

Winter food carousel

Spring   | Summer   | Fall