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What You Need:
(Serving Size: 4)
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4 tablespoons soft butter
1½ pints light or heavy cream
1½ pints Pacific oysters, or other oysters, and their liquor
Salt
Freshly ground black pepper
Paprika (optional)
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Translate this recipe:
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| How To Cook: |
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1. Warm 4 deep soup bowls in a shallow baking pan that is half filled with boiling water. Add 1 tablespoon of soft butter to each bowl. In a small saucepan, bring the cream almost but not quite to a boil over moderate heat.
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2. When small bubbles appear around the edge of the pan, reduce the heat to its lowest point and keep the cream barely simmering.Pour the oysters and all their liquor into a 12-inch enameled or stainlesssteel skillet.
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3. Set it over moderate heat and poach the oysters, turning them gently about in their liquor with a wooden spoon for 2 or 3 minutes, or until the oysters plump up and their edges begin to curl.
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4. Immediately pour the simmering cream into the skillet, add salt and pepper to taste, and simmer a moment longer. Ladle the stew into heated soup bowls, sprinkle with a little paprika if you like and serve at once accompanied by crackers or, less traditionally, hot French or Italian bread.
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