Presented by Cerise Her, Ders Garden Farm

Serves 6

Ingredients

• 24 oysters, shucked with juice and shells retained
• 2 Tbsp. butter
• 2 Tbsp. water
• 2 leeks (white and pale green part only) thoroughly washed and sliced
• 2/3 c. cream
• Salt and freshly ground black pepper

Ingredients – Guinness Hollandaise

• 3/4 c. butter
• 1/2 c. Guinness beer
• 3 egg yolks
• Juice of 1/2 lemon

Directions

Over a small bowl, shuck oysters, strain and reserve liquid and shells. Combine butter and water and cook over medium heat until butter melts. Add leeks and cook, until slightly tender, stirring continuously about 3 to 5 minutes. Add cream and reduce until slightly thickened, another 3 to 5 minutes. Season with salt and pepper and keep warm in bowl over hot water.

Directions – Guinness Hollandaise

Melt butter in small saucepan over low heat. In another saucepan bring oyster liquid and Guinness to a boil and cook until reduced to about 2 tablespoons. Transfer liquid mixture to a blender and with motor running, add egg yolks and lemon juice then slowly drizzle in the melted butter and process until thick. Preheat broiler and place oyster shells on baking sheet. Divide creamed leeks evenly into shells and top with oyster. Spoon hollandaise sauce over each and place under broiler until sauce is browned and bubbling – serve hot.