All About Oysters
Almond Butter-Fried Oysters and Stew
Roger Wiles & Jose Galeas
Executive chef/co-owner & executive sous chef/co-owner, Ocean M
If chilly weather sends you scrambling for the canned soup aisle, the Ocean M toques have got a homemade panacea for you. Executive chef Roger Wiles developed this doubly packed oyster stew—something the chefs believe is perfect for “a special night with friends or family”—over two decades ago whilst living in England, and has been all too happy to spread it everywhere he’s been since.
Photography by James Kim
PREP TIME: 16 min.
COOK TIME: 14 min.
SERVES: 4
INGREDIENTS
24 pre-shucked oysters (ask grocer/fishmonger to reserve oyster juice)
2 celery stalks, peeled and cut into fine batons
2 shallots, finely chopped
1 bunch chives, snipped
1 medium/large Yukon gold potato, cut into fine batons
3 eggs, lightly beaten
2 cups seasoned herb breadcrumbs (with crushed almonds)
2 ounces butter
2 cups heavy whipping cream
1⁄2 glass champagne
Salt and pepper (to taste)
PREPARATION
Prep saucepan over medium heat. Warm half the butter till foaming. Add the celery, potatoes, shallots and salt and pepper, and begin to saute. Add champagne; reduce by half. Add reserved oyster juice and heavy cream; reduce until the vegetables and potatoes are fully cooked and the sauce thins to a light coating. Add half the drained oysters; cook for 15 seconds. Transfer stew to a warm oven.
Dry remaining oysters on paper towels. Dip in beaten egg and dredge through breadcrumbs.
Warm remaining butter until foaming in a second saucepan. Fry oysters for approximately 30 seconds on each side (don’t overcook) until golden. Drain on a paper towel.
Pour the stew into a warm soup plate, and top with the fried oysters, snipped chives and your favorite garnish (croutons, crackers, etc.).
(January 2009)