Chef Adams shares her Holiday Oyster Recipe:
Damariscotta River Oysters 12ea.
Unsalted Butter: 2 Tbsp Divided
Shallots: 1 Tbsp Minced
Champagne or White Wine: ¼ cup
Heavy Cream: ¼ cup
Leeks: 2- white part only sliced thin
Honey: 2 tsp
Fresh Dill: 1 Tbsp Chopped
Shuck oysters, place oysters on oven proof dish. I like to use muffin tins. In a sauce pan melt 1- Tbsp butter, add shallots, sauté until translucent. Add champagne and reduce by half. Add cream and reduce on medium low heat until thick. Melt remaining butter in a sauté pan and add leeks. Sauté until all the moisture is cooked off. Add honey and reduce until thick. Divide leeks among the oysters, sprinkle with fresh dill. Spoon a tablespoon of champagne cream over each oyster and bake at 400 degrees for 6-8 minutes until browned and bubbly.