Print Page
Oyster Stew
Ingredients:
- ¼ cup butter
- 4 ea, shallots, minced
- ¼ cup brandy
- 4 cups heavy cream
- 2 oz dry sherry
- 24 ea yearling oysters, shucked*
- ½ cup flat leaf parsley, chopped
- 1 Tb fresh thyme leaves
- TT sea salt
- TT ground pepper
- TT ground coriander
- As needed salted butter
- As needed cream sherry
TT=to taste
Method:
In a large stock pot, melt butter over medium heat and add shallots - cook till translucent and aromatic; add brandy and stir to deglaze the pan, igniting the alcohol; add the cream and sherry and heat to a boil; reduce the cream by ¼ to thicken; add the oysters and poach slightly; fold in parsley and thyme; season with salt, pepper and coriander.
Serve in warm bowls and garnish with salted butter and cream sherry.
*Don's note: yearling oysters are oysters around a year old. In other words, use small oysters for this recipe.