Oyster Stew
Recipe by Chef Mark Weber
1/2 cup unsalted butter
1 leek, diced
1 onion, diced
1 pound mushrooms, diced
1/2 cup dry white wine
1 pint shucked oysters, liquor reserved
1 pint whipping cream
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/8 teaspoon cayenne pepper
1 cup half-and-half
Salt and ground black pepper to taste
2 tablespoons chopped parsley
Melt butter in sauce pan. Add leek and onions. Cook over low heat until transparent.
Add mushrooms. Increase heat to medium-high and cook mushrooms for five minutes.
Add white wine; cook for three minutes.
Add reserved oyster liquor, whipping, thyme, oregano and cayenne pepper; simmer for five minutes.
Add oysters; bring to simmer.
Add half-and-half; bring to simmer.
Season to taste with salt and pepper. Add parsley. Serve immediately.
Makes 8 servings. Enjoy.
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