Saffron Oysters With Leeks - semidry white wine

Method

• In a large saucepan, combine 1/2 cup of the wine with the water and bring to a boil over high heat.
• Using tongs, add the oysters to the saucepan in a single layer, cover and steam until they start to open, about 3 minutes.
• Using tongs, transfer the oysters to a plate as they open.
• Reserve the cooking liquid; you should have about 1/2 cup.
• Remove the oysters from their shells, put them in a bowl and cover with a damp paper towel.
• Reserve 12 concave shells.
• Melt 1 tablespoon of the butter in a medium saucepan.
• Add the leeks, crumble in the saffron and stir.
• Cook over low heat until the leeks soften, about 8 minutes.
• Slowly add the reserved oyster liquid, stopping before you reach the grit at the bottom, and cook over moderate heat until the liquid is almost evaporated, about 3 minutes.
• Add the heavy cream and the remaining 2 tablespoons of white wine and simmer until the sauce is thickened, about 3 minutes.
• Season with salt and pepper.
• Preheat the broiler.
• Arrange the 12 oyster shells on a rimmed baking sheet or in a shallow baking dish.
• Using a fork, divide the sauteed leeks among the shells.
• Set an oyster on the leeks in each shell and stir any accumulated oyster juices into the sauce.
• Melt the remaining 1 tablespoon of butter.
• Whisk the egg yolk and the melted butter into the cream sauce and spoon the sauce over the oysters.
• Broil as close to the heat as possible for about 45 seconds, just until the sauce is bubbling and the oysters are lightly glazed.
• Serve at once.