Oyster Bisque - Rice Recipes | Anson Mills - Artisan Mill Goods
Oyster Bisque introduction Like the Feast of the Seven Fishes, oyster stew enjoys a long, intimate relationship with Christmas Eve supper, managing by dint of
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Cooking tools:
- Stove
- Saucepan
- Whisk
- Ladle
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Appetizer bowl
- Soup plate
Ingredients
- 1tablespoon unsalted butter
- ¼cup minced shallot
- 12raw oysters, shucked, liquor reserved (4 ounces shucked oysters)
- ⅓cup finely diced fennel or celery
- 2medium garlic cloves, minced
- 1Turkish bay leaf
- ⅓cup heavy cream
- 1large lemon wedge (¼ lemon), seeded
- 1tablespoon Sancerre or other Loire Valley white wine, or Champagne
- Fine sea salt
- ½teaspoon freshly ground black pepper
- 1tablespoon fino sherry
- Tabasco-style hot sauce, to taste
- Fresh minced chives, for garnish
- Torn fennel fronds, for garnish
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