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    Oyster Pan Roast Stew over warm brie crostini

    [[ recipeID=recipe-8kvmvo1ik, title=Oyster Pan Roast Stew over warm brie crostini ]]


    Oyster Pan Roast Stew over warm brie crostini

    Servings: 2 people

    Keywords: Oysters

    • Prep Time: 10 mins
    • Cook Time: 15 mins
    • Total Time: 25 mins

    Ingredients

    Instructions

    Ingredients

    • 1 Cup 8 oz. Chef's Catch Shucked Oysters and their juices
    • 1 tbsp. Vegetable Oil
    • 4 slices Bacon cut into 1" pieces
    • 1 tbsp. Butter
    • 2 cups Leeks cleaned and cut into 1-inch ½ moon shape
    • 2 tsp. Fresh Garlic chopped
    • 1 tbsp. Wondra Flour
    • ½ cup White Wine
    • 1 cup Clam Broth
    • ½ cup Heavy Cream
    • 1 tbsp. Fresh Parsley chopped
    • to taste Kosher Salt and Fresh Pepper
    • to tase Tabasco (optional)
    • Crusty slice of Italian bread toasted warm
    • heaping tbsp. Schmear of Brie rind removed

    Instructions

    1. Heat Vegetable oil in a 2-quart skillet.
    2. Add bacon and cook until just crispy, remove from pan and reserve warm.
    3. Add butter and leeks and cook over medium until softened, but NOT browned.
    4. Add garlic and cook for 30 seconds.
    5. Sprinkle in Wondra flour.
    6. Add wine and bring to a boil stirring throughout.
    7. Add Clam broth and boil.
    8. Add oysters and their juices, lower heat and bring to a simmer.
    9. Continue to cook until oysters are just cooked and firm.
    10. Add cream, bring back to a simmer.
    11. Season with Salt & Pepper, and add Parsley.
    12. Spoon over warm toasted Italian Bread with soft brie.
    13. Sprinkle crispy Bacon Bits over the pan roast and enjoy!!
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