Categories: Christmas

Ingredients

• 1 quart oyster
• 6 Tbs. (3/4 stick) unsalted butter
• 6 green onions, white and light green portions, chopped
• 1/2 cup dry vermouth
• 2 cups milk
• 2 cups heavy cream
• Coarse salt and freshly ground pepper, to taste
• Sweet Hungarian paprika for garnish
• 2 Tbs. chopped fresh flat-leaf parsley

Directions

1. In a large saucepan over medium heat, melt the butter. Add the green onions and sauté until soft, about 3 minutes. Pour in the vermouth and simmer until almost all the liquid has evaporated, about 3 minutes. Stir in the milk, cream and reserved oyster liquor and bring to a simmer, stirring constantly. Add the oysters and cook until they are opaque and the edges start to curl, about 3 minutes. Remove from the heat and season with salt.

2. Ladle the stew into warmed soup bowls and garnish each serving with a grind of pepper and a sprinkle each of paprika and parsley. Serve immediately.

3. rves 6.

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