Ingredients
3 tbsp butter
2 leeks, white only, fine sliced
1 sprig thyme
1 clove garlic, minced
125 ml white wine
130 ml SIDS LOW SUGAR RASPBERRY VINEGAR
50 ml cream
SIDS SALT & PEPPER to taste
16 bluff oysters, shelled
Directions
Heat ⅓ of the butter in a pan and sauté leeks with thyme and garlic. Cook until leeks are soft then add wine and SIDS LOW SUGAR RASPBERRY VINEGAR then increase heat and cook until liquid is almost gone. Add cream and reduce by half. Remove from heat, whisk in remaining butter and season with SIDS SALT & PEPPER to taste.
Place 1 oyster in an asian soup spoon and top with a small amount of leek mixture.
