Grilled Oysters with Leeks and Bread Crumbs
Here, oysters are topped with tender, slow-cooked leeks and a sprinkling of crunchy bread crumbs and then grilled on a salt plate, which infuses them with a whisper of Himalayan salt. When shucking the oysters, be sure to grip them with a kitchen towel or oyster glove to protect your hand.
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
- 1 leek, white and light green portions, thinly sliced and rinsed well
- Kosher salt and freshly ground pepper
- 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
- 1 cup (2 oz./60 g) fresh bread crumbs
- 1 garlic clove, minced
- 12 oysters in the shell, well scrubbed
- Lemon wedges for garnish
In a small fry pan over medium heat, melt the butter. Add the leek and cook, stirring occasionally, until very tender, 15 to 20 minutes. Remove from the heat and season to taste with salt and pepper.
In a sauté pan over medium heat, combine the olive oil, bread crumbs, garlic and a pinch of salt. Cook, stirring frequently until the bread crumbs are golden brown and crisp, about 5 minutes. Remove from the heat.
Meanwhile, place a Himalayan salt plate on a grill and preheat the grill to high heat. Slowly heat the salt plate over a period of about 30 minutes according to the manufacturer’s instructions.
Using a shucking knife, carefully remove the top shell from an oyster. Cut under the oyster muscle and flip the oyster over. Repeat with the remaining oysters. Top each oyster with a spoonful of the leeks and a sprinkling of the bread crumbs.
In batches, place the oysters on the salt plate, close the grill lid and cook until the oysters are warmed through, 1 to 2 minutes. Carefully transfer the oysters to a warmed platter, garnish with lemon wedges and serve immediately. Serves 6.
Williams Sonoma Test Kitchen