Stewed Oysters
Yield
4 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
oysters
shucked, drained, and liquor reserved |
|
| ½ | cup |
heavy whipping cream
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | dash |
nutmeg
ground |
*
|
| 2 | tablespoons |
butter
|
|
| 2 | tablespoons |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
oysters
shucked, drained, and liquor reserved |
|
| 118 | ml |
heavy whipping cream
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | dash |
nutmeg
ground |
*
|
| 3E+1 | ml |
butter
|
|
| 3E+1 | ml |
all-purpose flour
|
|
Directions
In a small sautépan combine the oysters, oyster liquor and heavy cream and bring to a gentle simmer.
Cook the oyster until just firm, about 5 minutes.
Season with salt and pepper and nutmeg.
In a small bowl cream together the butter and flour and stir into the simmering stew.
Stir until thickened remove from heat and spoon over toasted brioche.
Garnish with diced tomato and fresh herbs.
