Barely Cooked Oysters with Saffron and Vermouth Cream

Keeping vermouth in the fridge isn’t just great for impromptu cocktails—it’s an easy way to add a little mystery and depth to saucy dishes like this elegant little oyster stew. Cooking oysters is all about timing. Before adding the oysters, you can get everything else cooked, but wait until you are ready to serve the stew before slipping the oysters into the creamy broth. Have warm bowls ready and crusty bread on hand, and serve the oysters promptly, just as soon as they have plumped.