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