Lonny's Oyster Stew
Source of Recipe
Lonny's
List of Ingredients
1/2 lb. Pancetta Bacon, diced into 1/4 inch
2 Tbsp. virgin olive oil
2 leeks, bottoms only, chopped 1/4 inch
2 fennel-anise bulbs, chopped 1/4 inch
6 cups light cream or half and half
36 freshly shucked oysters with their liquor
1/2 cup chopped Italian flat leaf parsley
3 Tbsp. sweet unsalted butter
1 tsp. freshly ground fennel seeds
1 Tbsp. Sambuca liqueur
salt to taste
fresh ground black pepper to taste
6 tsp. of sweet butter and chopped parsley to finishRecipe
Slowly heat olive oil and Pancetta in a large heavy sauce pan over
medium heat for 5 minutes or until bacon is half cooked. Add the
leeks and fennel bulb and slowly saute for 5 more minutes. Add the
cream and oysters with their liquor, turn up heat and bring to a
slow simmer. Cook for 2 minutes until oysters are heated through
and the edges of the oysters curl slightly. Season with 1/2 cup
parsley, 3 Tbsp. butter, fennel seed, Sambuca liqueur, salt and
pepper. Ladle into large bowls and garnish with teaspoon-size pieces
of butter and chopped parsley. Serves six.
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