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Oyster Twist

Ingredients
  Onion 1 , julienned
  Leeks/4 baby leeks 2 Medium, thinly sliced
  Butter 2 Tablespoon
  Yukon gold potatoes/Finger potatoes / baby long whites 6 , quartered
  Garlic 1 Clove (5 gm), mashed
  Chicken stock 118 Milliliter (1/2 Cup)
  Chardonnay 2 Tablespoon
  Cream/Half-and-half 80 Milliliter (1/3 Cup)
  Lemon juice 1 Teaspoon
  Snipped fresh tarragon leaves 1 Teaspoon (Use Fresh, Chopped)
  Cayenne pepper 1 Pinch
  Salt 1 Pinch
  Fresh oysters/1 pint, 450 g shucked oysters 12 , shucked
Directions

In a large saucepan, saute onions and leeks in butter over medium heat until very soft, stirring frequently, about 10 minutes.
Add potatoes and saute another 5 minutes.
Add chicken stock and wine and simmer until the potatoes begin to soften, about 15 to 20 minutes.
Add cream or half-and-half, lemon juice, tarragon, cayenne pepper, and salt and simmer until thickened, about 5 minutes.
Add oysters and their liquid and cook until the oysters are plump, no more than 5 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Braising
Ingredient: 
Seafood
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes

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