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Oyster Stew With Cilantro Pesto
1 cup chardonnay or white wine
1 stick butter
1/2 cup minced shallots
1 cup oyster liquor, cooking liquid from oysters
2 quarts whipping cream
1/2 cup Cilantro Pesto, recipe follows
2 teaspoons salt
1/2 to 1 teaspoon cayenne
4 dozen fresh oysters
In a large, heavy saucepan, heat wine to reduce it until only 2 tablespoons remain. Add butter and saute shallots 3 minutes. Add oyster liquor and cream, bring to a simmer while gently whisking Cilantro Pesto into mixture. Once up to a simmer, add salt and cayenne.
Add oysters to simmering soup and poach until edges begin to curl. Ladle into warm bowls or tureen.
Mussels substitute nicely for oysters in this recipe. Cilantro Pesto can be made days ahead and stored in the refrigerator. The stew is best when made as close to serving time as possible.
Serves 4 to 6.
Cilantro Pesto:
1 jalapeno, seeded
1/2 cup pine nuts
3 teaspoons minced garlic
1/2 cup olive oil
3 large bunches cilantro
2 tablespoons grated parmesan cheese
1/2 teaspoon salt
Combine jalapeno, pine nuts, garlic and oil in blender and puree. Add cilantro and Parmesan and blend into a paste.
Feel free to add a touch more oil if it makes the blending easier. Add salt and blend until smooth.
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Oyster Stew With Cilantro Pesto
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Category: Recipes
Prep Time: Cook Time: Total Time:
Oyster Stew With Cilantro Pesto
1 cup chardonnay or white wine
1 stick butter
1/2 cup minced shallots
1 cup oyster liquor, cooking liquid from oysters
2 quarts whipping cream
1/2 cup Cilantro Pesto, recipe follows
2 teaspoons salt
1/2 to 1 teaspoon cayenne
4 dozen fresh oysters
In a large, heavy saucepan, heat wine to reduce it until only 2 tablespoons remain. Add butter and saute shallots 3 minutes. Add oyster liquor and cream, bring to a simmer while gently whisking Cilantro Pesto into mixture. Once up to a simmer, add salt and cayenne.
Add oysters to simmering soup and poach until edges begin to curl. Ladle into warm bowls or tureen.
Mussels substitute nicely for oysters in this recipe. Cilantro Pesto can be made days ahead and stored in the refrigerator. The stew is best when made as close to serving time as possible.
Serves 4 to 6.
Cilantro Pesto:
1 jalapeno, seeded
1/2 cup pine nuts
3 teaspoons minced garlic
1/2 cup olive oil
3 large bunches cilantro
2 tablespoons grated parmesan cheese
1/2 teaspoon salt
Combine jalapeno, pine nuts, garlic and oil in blender and puree. Add cilantro and Parmesan and blend into a paste.
Feel free to add a touch more oil if it makes the blending easier. Add salt and blend until smooth.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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