Oyster Stew
Oyster stew: velvet for your insides. Nothing says it's Christmas around my house like oyster stew. It's usually the first thing that is made and we snack on it through the meal prepping, gift wrapping, and the long wait for Santa.
- 1 pint shucked oysters, liquor and oysters drained and separated
- 1 large sweet onion, large diced
- 3 shallots, large diced
- 4 stalks celery, washed and large diced
- 1 leek, washed and large diced
- 2 garlic cloves, peeled and smashed
- 1 sprig rosemary
- 1/3 bunch thyme
- 3 bay leaves, preferably fresh
- 1/2 tablespoon black peppercorns
- 1 1/2 quarts heavy cream
- 1 tablespoon dry sherry
- 1 teaspoon lemon juice
- 1/2 tablespoon salt, more to taste
- oyster crackers for serving
- In a medium stock pot, add heavy cream, onion, shallots, celery, leeks, garlic, rosemary, thyme, bay leaves, peppercorns, and oyster liquor. Heat on medium unti the cream comes to a slighty bubble.
- Turn heat to low and allow to steep for 30 mins, stirring occassionally to prevent scorching. Remove from heat and allow to steep for an additional 30 mins.
- Strain the cream through a chinois, fine mesh strainer, or cheese cloth. Make sure to get all the liquid out possible without letting any impurities or debris into the cream.
- Return cream to heat and turn to low heat. Once cream is warm, stir in the salt, sherry, lemon juice, and oysters. Gently poach oysters until barely cooked through. Taste for salt before serving. Depending on the salinity of the oysters, the stew may need more salt. Serve immediatly with oyster crackers.