Oysters and Leeks with a Guinness Hollandaise

Preparation info

  • Serves


    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About

This next recipe is a very special dish for two –rather more time-consuming to make for more people, unless you have help in the kitchen.


  • 12 fresh oysters
  • 125 g (generous 4 oz) unsalted butter


Carefully open the oysters, and strain their juice into a small hollandaise saucepan. Put the oysters to one side, and keep the deep shells.

Take 25 g (1 oz) the butter, in it sweat the leeks