Name: Barely Cooked Oysters with Saffron and Vermouth Cream
Yield: Serves 4
Cuisine: French
Ingredients: 12 oysters, shucked, with ¼ cup (60 ml) oyster liquor strained and reserved; 2 large leeks, white and light green parts only, washed and sliced ¼ inch (6 mm) thick; 2 tablespoons unsalted butter; 2 tablespoons olive oil; Crunchy sea salt, to finish; Pinch of cayenne pepper; Chives and thyme leaves, to garnish; Salt; Pinch of saffron; 1½ cups (360 ml) heavy cream; 4 slices sourdough bread, grilled (for tips on grilling bread); 1½ teaspoons freshly squeezed lemon juice, plus more to taste; ⅓ cup (75 ml) dry vermouth

Preparation info

Serves
4

Difficulty
Easy

Appears in

Getaway

By Renee Erickson

Published 2021

About

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.