Oyster and Sausage Bisque

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in
Everything on the Table

By Colman Andrews

Published 1992

  • About

This was an improvisation: Planning to make oyster bisque at my friend Betty’s house in New York one night, I suddenly realized that I didn’t have enough oysters. The fish market was closed, but I remembered that, in Bordeaux, oysters are often accompanied by little chipolata sausages, and found not chipolatas but good homemade Italian sausage at a butcher shop nearby. I think the combination works quite nicely.