Mars's Oyster Stew
|Olive oil||2 Tablespoon|
|Onion||1 Medium, diced|
|Tasso ham||6 Ounce, cut into julienne strips|
|Dried oregano||2 Teaspoon|
|Chicken stock/Fish stock||2 Cup (32 tbs)|
|White wine||1 Cup (16 tbs)|
|Whipping cream||3 Cup (48 tbs)|
|Extra small oysters||2 Dozen, shucked|
|Canned artichoke hearts||13 Ounce, drained and quartered|
|Spinach||1 Ounce, cut into thin strips (1 Cup)|
|Steamed white rice||4 Cup (64 tbs)|
HEAT THE OLIVE OIL in a medium saucepan, add the onion, and saute over medium-high heat until softened but not browned, 3 to 5 minutes.
Add the ham and oregano and saute for 1 minute longer.
Add the stock and wine, bring to a boil, and boil until reduced by about two-thirds (down to about 1 cup), 10 to 12 minutes.
Add the cream and return to a boil.
Add the oysters and artichoke hearts, reduce the heat, and simmer until the oysters plump and the edges begin to curl, about 3 minutes.
DIVIDE THE SPINACH among 4 individual bowls, and ladle the oyster stew over it.
Serve the steamed rice on the side.