Oyster Stew
Chef Suzanne Tracht of Jar – Los Angeles, CA
Adapted by StarChefs.com
November 2008
Yield: 4 servings
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INGREDIENTS:
2 tablespoons butter
2 shallots, finely chopped
2 cloves garlic, finely chopped
2 stalks celery, peeled, thinly sliced diagonally
16 medium sized jarred oysters
½ leek (white part only), julienne
¼ cup oyster juice
¼ cup heavy cream
Pinch of salt and pepper
Chopped parsley, for garnish
METHOD:
Melt 1 tablespoon butter in pan over medium heat. Add shallots and garlic. Toss until almost golden. Add celery and toss for about 20 seconds. Add oysters and leeks and toss quickly. Add oyster juice and cream; toss. Add salt and pepper to taste and remaining 1 tablespoon of butter.
To Assemble and Serve:
Place stew in bowls and garnish with chopped parsley.
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