Baked Oysters with Hazelnuts and Leeks

These oysters—accented by sweet leeks and crunchy hazelnuts—make a wonderful first course for a dinner party. Oyster lovers may want a dozen for themselves as a main course. The leek mixture also can be used as a topping for baked or grilled fish.

Yield: Makes 6 to 8 servings
Recipe from Coastal Living

More From Coastal Living


Ingredients

  • 2 tablespoons olive oil
  • 2 cups thinly sliced leeks
  • 1/2 cup chopped hazelnuts, toasted
  • 1/4 cup dry vermouth
  • 2 tablespoons finely chopped parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 24 medium oysters in the shell

Preparation

  1. Cut a piece of foil twice as long as a large baking sheet. Loosely crumple the foil, and use it to line the baking sheet. Set aside.
  2. Heat oil in a large skillet over medium-high heat. Add leeks; cook 4 minutes or until they begin to soften, stirring constantly. Cover, reduce heat to medium, and cook 8 minutes or until leeks are tender, stirring occasionally. Remove pan from heat, and stir in hazelnuts and next 4 ingredients.
  3. Scrub oyster shells. Shuck oysters, discarding tops. Arrange bottoms on crumpled foil (to keep oysters from tipping over). Top oysters evenly with leek mixture.
  4. Bake at 475°, in batches, 6 minutes or until oysters plump and edges bubble. Carefully arrange on a platter, and serve immediately.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Baked Oysters with Hazelnuts and Leeks Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy