Oysters with Leeks Cream
Nutritional values
(Percentage of daily recommendation)
| Calorie | 300 cal. | (14 %) | ||
| Protein | 6.64 g | (7 %) | ||
| Fat | 19.13 g | (16 %) | ||
| Carbohydrates | 14.51 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.97 g | (3 %) |
| Vitamin A | 242.97 mg | (30,371 %) | ||
| Vitamin D | 0.23 μg | (1 %) | ||
| Vitamin E | 1.63 mg | (14 %) | ||
| Vitamin B₁ | 0.06 mg | (6 %) | ||
| Vitamin B₂ | 0.15 mg | (14 %) | ||
| Niacin | 2.37 mg | (20 %) | ||
| Vitamin B₆ | 0.18 mg | (13 %) | ||
| Folate | 38.57 μg | (13 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 1.16 μg | (3 %) | ||
| Vitamin B₁₂ | 7.53 μg | (251 %) | ||
| Vitamin C | 6.25 mg | (7 %) | ||
| Potassium | 318.94 mg | (8 %) | ||
| Calcium | 111.58 mg | (11 %) | ||
| Magnesium | 38.07 mg | (13 %) | ||
| Iron | 5.12 mg | (34 %) | ||
| Iodine | 6.09 μg | (3 %) | ||
| Zinc | 33.66 mg | (421 %) | ||
| Saturated fatty acids | 11.37 g | |||
| Cholesterol | 91.51 mg |
Ingredients
Preparation steps
Rinse leeks, trim and cut white portion into thin strips (julienne).
Peel shallot and chop finely.
Rinse and open oysters. (Hold oysters in hand with arched side down in a kitchen towel, pierce behind the hinge with an oyster knife and open with a rotation. Reserve oyster water and cut oyster meat from the shell).
Pour reserved oyster water through a fine sieve into a saucepan, heat and poach oyster meat for about 5 seconds, then remove from the saucepan and keep warm. Set oyster water aside.
Heat butter in a saucepan, saute shallots until translucent, add leek, saute briefly, then add white wine, port wine, oysters water, cream and saffron. Simmer for a few minutes and season with salt and pepper.
Place warm oysters into rinsed shells, arrange shells on plates and serve with leek and saffron sauce.
Garnish if desired with leek.
