Oyster and Thyme Stew

Ingredients

• ½ Yellow Onion, diced fine
• 1 small Carrot, diced fine
• 1 stalk of Celery
• 1 small Fennel bulb, diced fine
• 3 branches of Thyme
• 1 Tbsp a Fruity SOOC Extra Virgin Olive Oil, such as a Frantoio
• SOOC French Provencal Sea Salt
• 1 cup Heavy Cream
• 12-16 medium Oysters, freshly shucked (reserve oyster liquor from shucking)
• Chevril (optional) Parsley, and Fennel leaves, roughly chopped for garnish
• Fresh ground Pepper
• SOOC Meyer Lemon Fused Olive Oil