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Naked Oysters (Aw, Shucks...)

BlueSmokeBlueSmoke Posts: 1,678
edited 1:22AM in EggHead Forum
A short time ago there was a short thread regarding how to deal with shucked oysters. We found just the way to handle the little babies - Oyster Brie Champagne Soup. Had it for Christmas Eve dinner, and man oh man was it deeeeeeeee-lish-us! For all you oyster lovers, here's the recipe.[p]Ken & Diana[p]Oyster & Brie Champagne Soup
From[p]o 1 cup unsalted butter
o 1/2 cup all-purpose flour
o 2 quarts oyster liquid and bottled clam juice
o 5 cups heavy cream
o 1 1/2 teaspoons red (cayenne) pepper {too much; lower the amount}
o 1 1/2 pounds brie cheese, rind removed and cut into small pieces
o 2 cups dry champagne
o 3 dozen fresh oysters, shucked
o 1 cup finely minced green onion stems
o Salt to taste [p]
• In a large soup pot over low heat, melt butter. Add flour and cook 3 minutes, stirring constantly. Add oyster liquid, clam juice, or fish broth and cook another 3 to 4 minutes or until flour is absorbed. Increase heat to medium and bring just to a boil; reduce heat to low and simmer an additional 10 minutes, stirring occasionally. Add heavy cream; simmer 5 minutes longer, stirring constantly. Add cayenne pepper and brie cheese, stirring until cheese is melted completely. [p]• Stir in champagne, oysters, and green onion stems. Remove from heat, cover and let stand 10 minutes. Season with salt. Serve in soup bowls. [p]Makes 8 servings.


  • BENTEBENTE Posts: 8,337
    Thanks i will try soon[p][p]happy eggin

    happy eggin


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