Oyster Stew By Chef Mark Weber
1/2 cup unsalted butter
1 leek, diced
1 onion, diced
1 pound mushrooms, diced
1/2 cup dry white wine
1 pint shucked oysters,
liquor reserved
1 pint whipping cream
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/8 teaspoon cayenne pepper
1 cup half & half
2 tablespoons chopped parsley
salt & ground black pepper to taste
Melt butter in sauce pan. Add leek and onions. Cook over low heat until transparent. Add mushrooms. Increase heat to medium-high and cook mushrooms for five minutes; add white wine; cook for three minutes; add reserved oyster liquor, whipping cream, thyme, oregano and cayenne pepper; simmer for five minutes. Add oysters; bring to simmer; add half & half; bring to simmer. Season to taste with salt and pepper. Add parsley. Serve immediately.
Number of Servings: 8
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