Champagne Oyster Stew With Brie |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A GR Buddy ask me if I had a good New England Clam Chowder recipe to impress a Bostonian guest. Since there are diverse opinions on what makes a good Chowder. I sent this recipe. Besides there's a fantastic benefit to this recipe One open bottle of Champagne for the cook. Read more . What do you think? Ingredients:
1 quart oysters (about 32) |
2 cups water |
3 tbsp butter (salted) |
3 tbsp extra virgin olive oil |
1 leek cleaned and chopped (white part only) |
3 ribs celery (chopped) |
1 medium onion (chopped) |
2 whole bay leaves |
1 tbsp thyme |
1 tsp black pepper (freshly ground) |
1/2 tsp white pepper (freshly ground) |
1/4 tsp cayenne pepper |
2 tbsp flour |
1 cup champagne |
2 cups heavy cream |
8 ounces brie cheese, diced |
salt to taste (sea salt) |
1 bunch scallions, chopped |
Directions:
1. Place shucked oysters with their liquor and water in a medium bowl and refrigerate for 1 hour.
2. In the meantime, place a large saucepan over medium heat. Add butter and EVOO
3. When butter is melted, add vegetables, herbs and spices. Sauté until onions are translucent.
4. Sprinkle flour over vegetables and stir with a wood spoon to incorporate. Cook for 1 minute
5. Strain oysters from the liquid and reserve.
6. Add the Oyster Liquid Only to the vegetables and stir until smooth.
7. Add Champagne and simmer 20 minutes.
8. Add Cream and cook for another 5 minutes.
9. Add Brie and turn off heat. Stir until cheese is completely dissolved.
10. Strain soup through a medium sieve.
11. Return soup to a simmer then add oysters, stirring to incorporate.
12. Adjust seasoning with salt.
13. Cover and turn off heat. Let sit for 5 minutes.
14. Serve in bowls and garnish with chopped scallions.
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