Willapa Oyster Bisque - Prep. Time 45 Minutes
INGREDIENTS:
36 extra small Willapa Oysters, 1 cup Water, 1/2 cup Dark Beer, 1 thinly sliced Leek, 1 stalk diced Celery, 3 medium Potatoes, 1/2 teaspoon Thyme, 1 cup Milk, freshly ground Black Pepper and Salt, Parsley for garnish
PREPARATION:
Peel and dice Potatoes. Cook in boiling salted water for 20 minutes. Drain and reserve. Rinse Oysters in running cold water. In large pot put 1 cup water. Bring to a boil. Add Oysters to pot to Steam to open. Just open, donīt cook. Remove Oysters and let cool 5 minutes. Strain and Retain broth from steaming. Cut Oyster meat from shells. Discard shells. Reserve Oysters. Heat broth to a boil. Add sliced Leek and diced Celery. Cook until Leek is nearly transparent. Add Dark Beer, Potatoes, Thyme. Transfer to a blender. Add to blender half the Oyster meats, Milk, freshly ground Black Pepper and Salt to taste. Puree until smooth. Transfer back to saucepan. Bring to a boil. Turn off heat. Add remaining oysters. Transfer to serving bowl. Garnish with Parsley. Serve immediately.
36 extra small Willapa Oysters, 1 cup Water, 1/2 cup Dark Beer, 1 thinly sliced Leek, 1 stalk diced Celery, 3 medium Potatoes, 1/2 teaspoon Thyme, 1 cup Milk, freshly ground Black Pepper and Salt, Parsley for garnish
PREPARATION:
Peel and dice Potatoes. Cook in boiling salted water for 20 minutes. Drain and reserve. Rinse Oysters in running cold water. In large pot put 1 cup water. Bring to a boil. Add Oysters to pot to Steam to open. Just open, donīt cook. Remove Oysters and let cool 5 minutes. Strain and Retain broth from steaming. Cut Oyster meat from shells. Discard shells. Reserve Oysters. Heat broth to a boil. Add sliced Leek and diced Celery. Cook until Leek is nearly transparent. Add Dark Beer, Potatoes, Thyme. Transfer to a blender. Add to blender half the Oyster meats, Milk, freshly ground Black Pepper and Salt to taste. Puree until smooth. Transfer back to saucepan. Bring to a boil. Turn off heat. Add remaining oysters. Transfer to serving bowl. Garnish with Parsley. Serve immediately.