new orleans potato and oyster soup

Ingredients

• 3 dozen South Australian oysters, closed
• 2 large leeks, split, washed white and green separated, top really tough green discarded
• 125g unsalted butter
• 80g extra virgin olive oil
• 1200g potatoes, peeled and thinly sliced
• freshly ground white pepper
• 1/4 bunch flat leaf parsley, stalked and finely chopped [1]
• 1/4 a bunch of thyme, stalked and finely chopped
• 1/4 a bunch of watercress, stalked and finely chopped
• 1 tablespoon Worcestershire sauce
• 1/2 a teaspoon of tabasco – more if you like a spicy bite
• 250ml cream
• 1 tablespoon of balsamic vinegar
• 1 tablespoon Pernod
• Maldon sea salt to taste