RECIPE - OYSTERS MUSTAR’FELLER©
Oyster Chowder
Syrah Restaurant
Chef :Josh Silvers
INGREDIENTS
½ cup Carrots diced
½ cup fennel diced
½ cup onion diced
½ cup celery diced
½ cup mushrooms diced
½ tea. Garlic minced
2 cups chopped shucked Hog Island Sweetwater oysters
1 oz pernod
½ cup white wine
3 tbl. Butter (unsalted)
2 cups water
2 cups cream
1tsp.taragonne chopped
1 tsp. Italian parsley chopped
S & P to taste
Tabasco |
Method:
Melt butter & sauté first five ingredients and sweat, then add garlic cook 2 min. add pastas & flambé, add wine, oysters + the juice, cook 2 min. add cream & water, bring to a simmer, add tarragon cook 10 to 15 min, season with S&P, and Tabasco to taste,
Pour in to a warm bowel, top with parsley and serve
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