Smoked Oyster Stew

Name: Smoked Oyster Stew
Cuisine: France
Ingredients: 3 dozen oysters, shucked, reserving all their liquor; Two 3½-ounce cans smoked oysters, drained of their oil and finely chopped; Chardonnay as needed; 3 leeks, white part only, well washed and finely chopped; Two 3½-ounce cans smoked oysters, drained of their oil and finely chopped; Dash of red pepper flakes; 2 tablespoons chopped fresh parsley leaves; 2½ cups light cream; 1 tablespoon unsalted butter

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Wonderful as a first course in the winter months.

Ingredients

3 dozen oysters, shucked, reserving all their liquor
Chardonnay as needed
Two 3½-ounce cans <

Europe
France
Starter
Fish course
Pescatarian
Mediterranean
Gluten-free
Winter

Method

Heat six small soup bowls in the oven. Keep the oysters chilled until ready to use. Measure the liquor and add to it in a medium-size saucepan an equal volume of Chardonnay, along with the smoked oysters, one of the chopped leeks, and ½ cup of the light cream. Reduce to half the original volume of liquid over medium heat and strain through a conical strainer. Discard the solids.

Heat th