Pernod-Poached Oyster Stew  Soups and Stews  60 reads

Pernod-Poached Oyster Stew


2 russet potatoes, peeled and quartered
2 cups whole milk
2 cups seafood stock
1 tablespoon Pernod Ricard*
1 pint fresh oysters, drained (reserve oyster liquor)
1/4 cup unsalted butter
1 shallot, minced
1 clove garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons all-purpose flour
1/2 teaspoon Worcestershire sauce
1/4 teaspoon celery salt
Garnish: hot sauce, chopped fresh thyme

In a medium saucepan, add potatoes and water to cover; bring to a boil over medium-high heat. Cook until fork tender, 8 to 10 minutes. Drain, and set aside.

In a small Dutch oven, heat milk, stock, and Pernod over medium heat until steaming. Add oysters and reserved oyster liquor; cook until edges of oysters begin to curl, 4 to 5 minutes. Remove oysters from liquid, and set aside; reserve poaching liquid in Dutch oven.

In a small skillet, melt butter over medium heat. Add shallot, garlic, kosher salt, and pepper; sauté until fragrant. Add flour; cook, whisking constantly, until incorporated and bubbly, 1 to 2 minutes. Add shallot mixture to poaching liquid, whisking to combine. Add potatoes, Worcestershire, and celery salt; using an immersion blender, blend until smooth. Reduce heat to low; add oysters, and spoon into bowls. Garnish with hot sauce and thyme, if desired.

Notes
*Pernod Ricard is an anise-flavored liqueur. Herbsaint or absinthe can be substituted.

serves 6


Rating 2.60/5
Rating: 2.6/5 (5 votes)
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