Oyster Stew with Cremini Mushrooms and Chives
1/4 cup extra-virgin olive oil
1 pint cremini mushrooms, cleaned and cut into medium dice
salt and freshly cracked pepper
1 1/2 quarts chicken stock
1 pint select oysters, shucked
1 small bunch chives, chopped
Heat olive oil to medium high heat in a large sauce pot and add diced mushrooms. Sauté lightly and season with salt and pepper. Add stock and season again with salt and pepper. Add oysters with their liquor and heat gently until the oysters’ edges begin to curl. Check seasoning and finish the soup with chopped chives. Serves 6 to 8.
MARCH/APRIL 2006
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