Oysters with Champagne Sauce and Leeks



Cook time:



Barely enough to serve 6.

  • 36 small to medium oysters (Let me recommend "Royal Courtesans" from Cortes Island, B.C.)
  • 3/4 cup heavy cream
  • 1 Tbsp cornstarch
  • 1/4 cup chopped leeks (the white portion of the leek)
  • 1/4 cup copped shallots
  • 4 Tbsp unsalted butter
  • 1 cup Champagne or your favorite sparkling wine
  • 1 Tbsp chopped pimiento
  • 1/2 tsp celery salt
  • 1/4 tsp white pepper
  • 1/8 tsp Louisiana Hot Sauce
  • 2 Tbsp finely chopped parsley
  • 4 egg yolks
  • 1 cup grated white Cheddar cheese (other types of white cheese also work well)

This recipe is intended to blow socks off and perhaps some other pieces of clothing as well. Truly divine indulgence!  

This great recipe was given to me a few years ago by an Australian ski bum, living in Nelson, B.C.  When not skiing, Matt was a commercial diver / bon vivant, who loved oysters found on the Great Barrier Reef.  Trust the Aussies to show Canadians what you can do with OYSTERS! 


  1. In a small bowl, gradually whisk heavy cream into cornstarch. Set aside.
  2. In a large skillet, lightly saute leeks and shallots in butter over medium heat.
  3. Stir in Champagne, pimientos, celery salt, white pepper and hot sauce. Bring to boil. Slowly whisk in cream mixture and parsley, bring to boil again, whisking constantly.
  4. Reduce heat. Whisk egg yolks in small bowl. Gradually whisk in 1/3 of hot sauce. Whisk yolk mixture into remaining sauce in skillet, mixing well. Remove from heat.
  5. Preheat oven to 400 F (205 C). Arrange oysters on the deep half shells in a shallow baking pan. Ladle some sauce over each oyster, being sure to cover oyster completely with sauce. Sprinkle with cheese.
  6. Bake at 400 F (205 C) for 10 to 12 minutes, until oysters are opaque and sauce is bubbling
  7. If desired, broil briefly to brown tops.

These icons link to social bookmarking sites where readers can share and discover new web pages.
  • email
  • Facebook
  • Twitter