Oysters Earle

By LRay

The Local Palate, June/July 2016, page 83.

Ingredients

• 1 packed cup garlic cloves, peeled
• 2 cups extra-virgin olive oil
• 1 bunch leeks, cleaned and roughly chopped
• 2 pounds unsalted butter, softened to
• room temperature
• 3 dozen oysters on half shell
• 1 lemon, juiced
• 1 tablespoon salt
• 1 tablespoon pepper

Details

Adapted from politicalavenue.com

Preparation

Step 1

1. Confit garlic cloves by covering in oil in
saucepan and simmering on low until soft,
about 1 hour. You do not want to brown
garlic. Strain, reserving both oil and garlic
cloves.
2. In same saucepan, cover leeks with garlic
oil and simmer until soft.
3. In food processor, purée leeks and garlic
cloves until smooth. Cool slightly.
4. Mix garlic and leeks with butter.
Add lemon juice, salt and,
pepper. Set aside to cool
completely.
5. Prepare broiler on low.
6. Place 1/2 tablespoon of
cold butter mixture on
each oyster.
7. Broil until oysters begin
to curl (can also grill
if preferred) and serve
immediately.
Yield: 4 servings