Oysters Earle

Yields
4 servings

Recipe from chef Bill Briand of Fisher's in Orange Beach, Alabama

1 packed cup garlic cloves, peeled

2 cups extra-virgin olive oil

1 bunch leeks, cleaned and roughly chopped

2 pounds unsalted butter, softened to room temperature

3 dozen oysters on half shell

1 lemon, juiced

1 tablespoon salt

1 tablespoon pepper

Confit garlic cloves by covering in oil in saucepan and simmering on low until soft, about 1 hour. You do not want to brown garlic. Strain, reserving both oil and garlic cloves.
In same saucepan, cover leeks with garlic oil and simmer until soft.
In food processor, purée leeks and garlic cloves until smooth. Cool slightly.
Mix garlic and leeks with butter. Add lemon juice, salt and, pepper. Set aside to cool completely.
Prepare broiler on low.
Place /2 tablespoon of cold butter mixture on each oyster.
Broil until oysters begin to curl (can also grill if preferred) and serve immediately.

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