Full Recipe

Oysters with a leek beurre blanc.

market news oyster recipe

A few weeks ago I told you that Gwendal of Monsieur Oyster had started selling freshly shucked Mahurangi oysters on Sundays at the market. If you’re an oyster lover and haven’t had any yet, you must. We take some home every Sunday and normally eat them au naturel with shallot and red wine vinegar dipping sauce.

Last Sunday inspired by a photo of oysters on a plate in the latest edition of Côté Ouest, I decided to serve the oysters, slightly warm with a leek beurre blanc. They were wickedly delicious. Here’s the recipe if you want to indulge. The beurre blanc would also be good with any white fish or scallops.


Finely chop 1 leek and soften it in about 20g unsalted butter. Set it aside.

Very finely chop 1 large shallot or 2-3 small ones. Put the chopped shallot in a pot with 200ml dry vermouth (or white wine) and 1tbsp white wine vinegar. Cook till the liquid is reduced to about 2 tbps.

Add 50ml cream and reduce by half.

On a low heat gradually whisk in 150g cold unsalted butter which you’ve cut into small cubes. Use a wooden spoon and whisk in a few cubes at a time. Don’t let it boil. Once all the butter has been whisked in add the cooked leeks and season with a little salt and plenty of freshly ground black pepper.

Place the oysters on an oven tray in a medium oven for 4 minutes. Take out and place on individual plates. Spoon a little leek beurre blanc onto each oyster and eat immediately.