Recipe: Oyster pan roast with nutmeg

Total time: 1 hour

Servings: 4 as a main course, 6 as an appetizer

36 oysters

Up to 1 cup clam juice

4 tablespoons ( 1/2 stick) unsalted butter

2 leeks, white part only, finely chopped (2 cups)

1 small stalk celery, minced

Coarse sea salt to taste

2 tablespoons flour

1/4cup dry white wine

1 cup heavy cream

1 cup whole milk

1 teaspoon freshly grated nutmeg

1/2teaspoon mace

Dash hot sauce

Freshly ground white pepper

4 to 6 thick slices toasted bread (just about any kind but raisin)

1. Shuck the oysters over a bowl, reserving as much of their liquor as possible. Measure the oyster liquor; if you have less than a cup, add enough clam juice to make 1 cup. Set the oysters and the oyster liquor-clam juice mixture aside.

2. Melt the butter in a large deep skillet over medium heat. Add the leeks and celery, sprinkle with salt and cook, stirring, until very soft but not browned, about 8 to 10 minutes.

3. Whisk in the flour and cook, stirring constantly, 5 minutes. Raise the heat, add the wine and the oyster liquor and/or clam juice and bring to a boil. Boil 2 minutes. Reduce the heat to a simmer and add the cream and milk. Simmer 10 minutes. Add the nutmeg, mace and hot sauce.

4. Add the oysters, stir to distribute evenly throughout the liquid and cook just until edges start to curl; do not overcook, about 3 to 4 minutes. Season with more salt, if needed, and pepper to taste and serve at once, ladled over toasted bread.

Each serving: 392 calories; 11 grams protein; 25 grams carbohydrates; 1 gram fiber; 27 grams fat; 16 grams saturated fat; 127 mg. cholesterol; 443 mg. sodium.