Champagne Oyster Stew With Brie Cheese |
|
 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
My mom being from Metz, France considered crusty sour dough French bread and brie cheese as a household staple. Now that my mother is in a nursing home all her wonderful recipes are locked away in her failing memory. It’s on rare occasions that I’m able to obtain a few of her recipes. This is just one of them. Ingredients:
1 quart fresh oyster (about 32) |
2 cups water |
3 tablespoons butter |
3 tablespoons vegetable oil |
1 leek, cleaned and chopped (white part only) |
3 celery ribs, chopped |
1 medium onion, chopped |
2 bay leaves |
1 tablespoon thyme |
1 teaspoon fresh ground black pepper |
1/2 teaspoon fresh ground white pepper |
1/4 teaspoon cayenne pepper |
2 tablespoons flour |
1 cup champagne |
2 cups heavy cream |
8 ounces brie cheese, diced |
salt |
Directions:
1. Place shucked oysters with their liquor and water in a medium bowl and refrigerate for 1 hour. In the meantime, place a large saucepan over medium heat. Add butter and oil. When butter is melted, add vegetables, herbs and seasonings. Sauté until onions are translucent. Sprinkle flour over vegetables and stir with a wood spoon to incorporate. Cook for 1 minute. Strain oysters from the liquid and reserve. Add the oyster liquid to the vegetables and stir until smooth. Add Champagne and simmer 20 minutes. Add cream and cook for another 5 minutes. Add Brie and turn off heat. Stir until cheese is completely dissolved. Strain soup through a medium sieve. Return soup to a simmer then add oysters, stirring to incorporate. Adjust seasoning with salt. Cover and turn off heat. Let sit for 5 minutes. Serve in bowls with crusty sour dough french bread.
|
|