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Oyster Stew

20 salty oysters, freshly shucked and liquor reserved, or 1 pint of the very best shucked oysters, with their liquor
1 1/2 cups heavy cream
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1/4 to 1/2 teaspoon kosher salt, or more as needed depending on the saltiness of the oysters
Pinch of cayenne
Freshly ground black pepper


Strain the oysters, reserving the liquid. Heat the cream in a heavy nonreactive 2-quart pot to a low simmer over medium heat, being careful not to let it scorch. In the meantime, warm four small bowls, add 1 tablespoon of the butter to each bowl, and set them in a warm spot. Season the cream with the salt, cayenne, and some black pepper. Add the oyster liquor and return to a simmer. Add the oysters and cook for 30 seconds, until they start to curl and are just heated through. Adjust the seasoning, and divide the oysters and sauce among the warm bowls.

Source: www.epicurious.com