Hog Island Oyster Stew

Hog Island Oyster Bar Napa

Serves 2 as a main course

Ingredients (Oyster Stew)

12 Hog Island Sweetwater Oysters, Small
2-4 tbsp butter
4 oz Pernod
16 oz heavy cream
kosher salt to taste

Garnish: drizzle of chili oil, fresh minced parsley

Method (Oyster Stew)

Shuck oysters, retaining both the oyster meat and liquor. Separate oyster meat from liquor by shucking oysters into a fine mesh strainer placed over a bowl. Sauté oysters in butter until butter starts to brown and the edges of the oysters begin to curl just ever so slightly 1-3 minutes. Deglaze with Pernod (being careful around open flame, as Pernod is very flammable). Add the cream and 1-2 tablespoons of the oyster liquor. Simmer on medium-low, allowing to reduce and thicken slightly, 3-5 minutes. Taste for salt and add as needed. Divide evenly into two, warmed, bowls with 4-6 oysters per bowl. Garnish each serving with a drizzle of chili oil and freshly minced parsley. Serve with crusty warm bread.

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