INGREDIENTS:
2 T leeks, 1/8” dice
1 T celery, 1/8” dice
5 ea shucked Cape Cod oysters and their liquid
1 C heavy cream
TT kosher salt
TT fresh ground pepper
1⁄2 t chopped chives
1⁄2 t chopped parsley.
PREPARATION METHOD:
1. In a sauté pan, over low heat, simmer the butter, leeks and celery for about a minute or until leeks soften.
2. Open 5 oysters and add with their juices to the pan.
3.Add cream and season with salt and pepper. Keep the pan on low heat and allow the flavors to blend together as the cream warms and the oysters cook. (Approx. 4 minutes) Do not boil cream.
4. Pour into a bowl and sprinkle with chopped parsley and chive mixture.
RECIPE BY: Legal Sea Foods was born in 1950 when George Berkowitz opened a fish market inCambridge, Massachusetts. He opened it adjacent to his father Harry’s grocery store Legal Cash Market where customers were given “Legal Stamps” (forerunners of S&H green stamps) with their purchases. It’s here that the “Legal” name became synonymous with quality and freshness
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