Oyster Twist Recipe
Ingredients
| Onion | 1 , julienned | |
| 2 medium or 4 baby leeks, thinly sliced | ||
| Butter | 2 Tablespoon | |
| 6 finger (baby long whites) or Yukon gold potatoes, quartered | ||
| Garlic | 1 Clove (5gm), mashed | |
| Chicken stock | 1/2 Cup (16 tbs) | |
| Such as chardonnay | 2 Tablespoon | |
| Cream | 1/3 Cup (16 tbs) | |
| Lemon juice | 1 Teaspoon | |
| Tarragon leaves | 1 Teaspoon, chopped | |
| Cayenne pepper | 1 Pinch | |
| Salt | 1 Pinch | |
| Oysters | 12 , shucked | |
Directions
In a large saucepan, saute onions and leeks in butter over medium heat until very soft, stirring frequently, about 10 minutes.
Add potatoes and saute another 5 minutes.
Add chicken stock and wine and simmer until the potatoes begin to soften, about 15 to 20 minutes.
Add cream or half-and-half, lemon juice, tarragon, cayenne pepper, and salt and simmer until thickened, about 5 minutes.
Add oysters and their liquid and cook until the oysters are plump, no more than 5 minutes.
Add potatoes and saute another 5 minutes.
Add chicken stock and wine and simmer until the potatoes begin to soften, about 15 to 20 minutes.
Add cream or half-and-half, lemon juice, tarragon, cayenne pepper, and salt and simmer until thickened, about 5 minutes.
Add oysters and their liquid and cook until the oysters are plump, no more than 5 minutes.
Chef
