Oyster Stew

This recipe features in Kate's new book Cooking Times.

This dish is similar to the oyster stews served in quayside cafes in Brittany, proving that good recipes travel well.  My mother like home-made butter because it was less salty than commercially made butter, so I always use unsalted butter when I make this stew/soup.

(Serves 4)

Ingredients

• 15g unsalted butter
• 1 small onion, peeled and diced small
• 1 medium sized potato, peeled and diced small
• 1 small carrot, peeled and diced small
• 1 sprig fresh thyme
• ½ cup cream
• salt to taste
• ½ cup full-fat milk
• 12 – 24 oysters and their liquid
• parsley or chervil leaves for garnish
• ground pepper
• 1 teaspoon grated lemon zest

Method

Melt the butter over a gentle heat and add the diced vegetables and thyme.  Cook slowly until soft.

Add a little of the cream, and mash the vegetables.  Taste and add salt.

Add the remainder of the cream and the milk and stir well.  Bring to a simmer but don’t let it boil, and cook for 2 – 3 minutes. 

Add the oysters and their liquid and cook for 1 minute.  Remove from the heat.

Discard the thyme; taste and add salt if necessary.

Sprinkle with herbs, pepper and lemon zest.  Stir well and serve.

John Hawkesby’s wine suggestion

Sauvignon Blanc

• Blind River 2007

Chardonnay

• CJ Pask ‘Declaration’ 2006