New England Style smoky oyster stew. I find that if you love good food you can read five or six different recipes and create your own.
I decided to elevate and create my own recipe. If you would like to make this on a more budget conscious way then substitute mussels and it will be still delicious.
Ingredients: 1. Yukon Gold potatoes cut into small cubes (1lbs or so)
2. Green Beans
3. extra virgin olive oil, salt, pepper
4. medium onion diced and one shallot diced as well
5. Thyme sprigs, bay leaf, parsley for flavor and garnish
6. Two tablespoons of unsalted butter
7. One large egg yolk
8. about a dozen kushi oysters(they are sweeter, but any oysters will do) as well as smoked oysters.
9. One or two cups of dry white wine
10. Two cups of heavy cream
11. Two tablespoons of fresh lemon juice
12. Cup of fish stock (if none available use chicken stock)
Bake the potatoes with the the green beans for about 25 minutes or until the potatoes are tender and charred a bit.Make sure you toss them in a little olive oil and bake them (this method will enhance the flavors when you are assembling the Oyster Stew).
While this is baking in a large pan combine the Oysters, wine, onion, shallots, butter, parsley, thyme, bay leaf. Bring to boil and reduce to a moderate heat and using a slotted spoon transfer the oysters to a bowl and remove them from their shells, discard any that do not open. This should take about 8-10 minutes.
Strain the broth and keep the oysters separate. reduce the broth to get a more intense flavor. Then add the cream. In a small bowl wish the egg yoke with two or three tablespoons of the hot cream and the gradually whisk the mixture into the pan. Simmer the soup over a moderate heat, keep whisking until it thickened slightly about 5 minutes. Then stir in the green beans, potatoes and the cooked oysters as well as the smoked oysters.
To adjust the flavors add the lemon juice and season with salt and pepper and garnish with chopped fresh Italian parsley.
Serve with some great bread and let me know how you liked it.
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