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Oyster Stew

Ingredients:

• ¼ cup butter
• 4 ea, shallots, minced
• ¼ cup brandy
• 4 cups heavy cream
• 2 oz dry sherry
• 24 ea yearling oysters, shucked*
• ½ cup flat leaf parsley, chopped
• 1 Tb fresh thyme leaves
• TT sea salt
• TT ground pepper
• TT ground coriander
• As needed salted butter
• As needed cream sherry

TT=to taste

Method:
In a large stock pot, melt butter over medium heat and add shallots - cook till translucent and aromatic; add brandy and stir to deglaze the pan, igniting the alcohol; add the cream and sherry and heat to a boil; reduce the cream by ¼ to thicken; add the oysters and poach slightly; fold in parsley and thyme; season with salt, pepper and coriander.

Serve in warm bowls and garnish with salted butter and cream sherry.

*Don's note: yearling oysters are oysters around a year old. In other words, use small oysters for this recipe.