November 18, 2002
From the Herbfarm - Oyster Stew with Leeks, Ginger and Tarragon
Recipe by Jerry Traunfeld
I came up with this variation of classic oyster stew while camping on the northern coast of the Olympic Peninsula. It's such a simple and gratifying supper dish that I've made it time and again since then in my home kitchen.
2 Tbsp. unsalted butter
1/2 leek, white part only, washed and thinly sliced (about 1 cup)
1 Tbsp. finely chopped fresh ginger
1/4 c. white wine
1/2 c. heavy cream
1 (10 ounce) jar freshly shucked extra-small oysters
1/2 tsp. salt
1 Tbsp. coarsely chopped fresh tarragon
1 Tbsp. freshly squeezed Lemon juice
Melt the butter in medium sized saucepan over medium heat.
Add the leek and cook, stirring often, until softened, about 3 minutes.
Add the ginger, cook another minute, then pour in the wine and simmer for an additional half minute. Pour in the cream and when the liquid simmers again stir in the oysters. Cook over gentle heat until the oysters firm up and are warmed through, about 3 minutes. Stir in the salt, tarragon, and lemon juice. Eat right away with crusty bread.