Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  whipping cream
  1                     / -- teaspoon
  1                     / -- teaspoon
  2             medium  leeks
  2         containers  -- (10 oz) standard
                        -- oysters -- undrained
  1              clove  garlic -- minced
  1                     shallot -- finely minced
  3        tablespoons  butter -- melted
  8                     shitake mushroom caps -- thinly sliced
                        pan-fried grits
                        garnish-thin strips of fresh spinach
                        leaves

Preparation:

Combine first 3 ingredients in a heavy saucepan; bring to a boil over medium heat. Reduce heat to low, and simmer, stirring occasionally, 35-40 minutes or until mixture is reduced to 1 1/2 cups. Cover and set aside. Wash leeks, and cut white part into thin strips, reserving green tops for another use; set aside. Drain oysters, reserving 1/2 cup liquid; set aside. Cook garlic and shallot in butter in a large skillet over medium-high heat, stirring constantly, until tender. Add leeks and mushrooms; cook 2-3 minutes or until tender; stirring frequently. Add oysters and reserved liquid; cook 3-5 minutes or until oysters begin to curl. add whipping cream mixture; cook until thoroughly heated, stirring occasionally. To serve; place 2 triangles of pan-fried grits on each plate; top with oyster mixture. Garnish if desired. Jeff Tuttle, Rawley Island, SC

Nutritional Information:

481 Calories (kcal); 50g Total Fat; (91% calories from fat); 3g Protein; 8g Carbohydrate; 179mg Cholesterol; 110mg Sodium