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Home -> Soups & Stuff -> Stews
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
5 cups hot water 1 cup dry white wine 1 tsp. whole black peppercorns 1 bay leaf 1 tsp. chopped onion 1 sprig fresh parsley 1/4 tsp. salt 12 large fresh shucked oysters 1 tbsp. butter, softened 3 1/2 tsp. all purpose flour 1 large tomato, peeled, seeded and chopped 1 tbsp. minced fresh parsley 1 tsp. fresh lemon juice
Directions
Combine water, wine, peppercorns, bay leaf, onion, sprig parsley and salt in a large saucepan. Bring to a boil. Lower heat and simmer 20 minutes. Add oysters and simmer a few minutes until edges start to curl. Remove oysters, cut into thirds and reserve. Strain the broth and return to the pan. Boil until reduced by 1/4. Stir together butter and flour in a small bowl. Add 1/2 cup broth and stir until smooth. Stir flour mixture into broth. Simmer until slightly thickened. Add oysters to broth along with tomato, minced parsley and lemon juice. Simmer 3 minutes. Adjust seasonings if needed.
Serves 4.
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