Oysters with Vadouvan Creamed Leeks – Garden & Gun

Name: Oysters with Vadouvan Creamed Leeks – Garden & Gun
Ingredients: 6 tbsp. butter; 2 tbsp. vadouvan; 3 cups ½-inch diced leeks, white and light green parts (about 2 large leeks); ¾ cup heavy cream; ½ cup white wine; 24 oysters, shucked, liquor and bottom shells reserved; Zest and juice of 1 lemon (2–3 tbsp. juice); Salt; 1 cup breadcrumbs, such as panko; ½ teaspoon ground allspice; Freshly cracked black pepper–fennel blend (50:50 blend of fennel seeds and peppercorns, optional allspice berries) or black pepper; Rock salt (or folded aluminum foil)

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A French-Indian spice and silky leeks adorn briny oysters

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Ingredients

6 tbsp. butter
2 tbsp. vadouvan
3 cups ½-inch diced leeks, white and light green parts (about 2 large leeks)
¾ cup heavy cream
½ cup white wine
24 oysters, shucked, liquor and bottom shells reserved
Zest and juice of 1 lemon (2–3 tbsp. juice)
Salt
1 cup breadcrumbs, such as panko
½ teaspoon ground allspice
Freshly cracked black pepper–fennel blend (50:50 blend of fennel seeds and peppercorns, optional allspice berries) or black pepper
Rock salt (or folded aluminum foil)