The Station House Café’s Oyster Stew

Photography By Gwendolyn Meyer | December 01, 2011

Instructions

Yield: Serves 2 as an entrée or 4 as a starter

TO PREPARE AND SERVE STEW

Parboil cut potatoes in lightly salted water until cooked, but not mushy. Drain and set aside. Heat oil and butter in a heavy-bottomed pan, then add leeks and mushrooms and saute until the mushrooms start to release their liquid and the leeks start to soften. Add 2 tablespoons of the white wine, the reserved oyster liquor and the Tabasco. Next, add potato, chard and 2 tablespoons of the compound butter. When the butter has melted and the chard has started to wilt, add the oysters, 1 ½ tablespoons of tarragon, ½ tablespoon of parsley and the remaining wine. Add up to 2 ½ cups of the cream and simmer on low heat, stirring, until the cream has thickened. Use the remaining ½ cup of cream to adjust for the consistency you like in your stew. Add remaining tarragon, parsley and salt to taste. Serve hot.

TO PREPARE COMPOUND GARLIC/PARSLEY BUTTER

Mix softened butter, parsley and garlic well with a wooden spoon or clean hands. When well mixed, spoon the mixture out onto a piece of waxed paper to form a cylinder, then roll the wax paper around the butter, twisting the ends. Refrigerate until ready to use.


Recipe compliments of Chef Wayne Pratt

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Ingredients

Stew
  • 2 red potatoes, diced into 1 ½-inch cubes (you should have 8–10 cubes)
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 ¼ cup leeks, sliced lengthways and then cut into 1/8-inch crescents and washed
  • 1 ¼ cup sliced cremini or brown mushrooms cup dry white wine (Sauvignon Blanc or Pinot Grigio) 2 dashes of Tabasco
  • 12 small oysters, shucked—reserve ¼ cup of liquid (Note: You can substitute two 9-ounce jars of Drakes Bay Oyster Company’s small oysters—drain and reserve ¼ cup of liquid)
  • 2 cups roughly chopped Swiss chard (stems removed)
  • 2 tablespoons garlic/parsley compound butter (recipe below)
  • 2 ½ —3 cups heavy cream
  • 2 tablespoons finely chopped fresh tarragon
  • 1 tablespoon finely chopped Italian flat-leaf parsley Salt
Compound Garlic/Parsley Butter
  • ½ cup (¼ pound) unsalted butter, softened
  • 1 teaspoon finely minced garlic
  • 1 teaspoon finely chopped Italian flat-leaf parsley
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