. 2/3 cup sliced leeks
. 4 cups shucked oysters
. 2 tablespoons flour
. 2 tablespoons butter
. 2 1/2 cups whole milk
. 1/2 teaspoon salt
. 1/4 teaspoon dried tarragon, crushed
. Sliced leeks (optional)
1.Drain the oysters and reserving liquid. Add enough water to strain liquid to measure 2 cups and set aside. Rinse the oysters thoroughly to remove any shell or sand.
2.Take a large saucepan and cook the 2/3 cup leeks in hot butter over the medium heat about 4 minutes or until tender, stirring occasionally. Now stir in tarragon, flour and salt and slowly stir in milk. Stir and cook until slightly thickened and bubbly.
3.In a medium saucepan combine reserved oysters and oyster liquid. Bring just to simmering over medium heat and after sometime reduce heat. Again cook and covered for 1-2 minutes or until oysters curl around the edges.
4.Skim and discard fat from surface of cooking liquid, stir oyster mixture into milk mixture and heat through. If desired garnish with additional sliced leeks and serve immediately.Publisher: Fadiyah Sameh