Another sumptuous holiday recipe: Champagne-Baked Oysters
with Braised Leeks and Truffle Cream from the folks at Epicurian.Com.

Ingredients:

12 fresh oysters, shucked, liquor and bottom shells reserved separately
4 to 6 cups rock salt

Braised Leeks:

1 large or 2 medium leeks, white part only, halved lengthwise
1 tablespoon unsalted butter
1/2 teaspoon chopped fresh thyme
Kosher salt and freshly ground pepper to taste

Truffle Glacage:

1/2 cup heavy cream
1 tablespoon Champagne
1 egg yolk
Reserved oyster liquor, above
1 teaspoon chopped fresh black truffle or white truffle oil
Kosher salt and freshly ground pepper to taste
3 tablespoons finely julienned fresh black truffle, or lightly toasted nori

How to Make Champagne-Baked Oysters With Braised Leeks and Truffle Cream
See More of Hugging the Coast’s Fish For Friday Recipes which will help you make the most of your favorite seafood during the rest of the year.

You can also see our list of delicious seafood recipes, organized by type of fish to make it easier for you to find culinary inspiration and ideas.

Please join us tomorrow to see this week’s culinary Weekend Video Spotlight.

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(Photo Credit: All Fish For Friday Recipe of the Week photos are courtesy of the featured blog.)