Recipes

Creamy Oyster and Watercress Stew

Posted on by Miro

Creamy Oyster and Watercress Stew

Take care that the oysters don’t overcook in this delicious stew.

Ingredients

  • 2 tbsp vegetable oil
  • 4 leeks, white and pale-green parts only, thinly sliced
  • 2 garlic cloves, finely chopped
  • Kosher salt, freshly ground pepper
  • 1 glass dry white wine
  • 2 dozen oysters, freshly shucked, liquor reserved
  • 1kg low-sodium vegetable broth
  • Pinch of saffron threads (optional)
  • 1 large bunch watercress, tough ends trimmed, chopped, plus finely chopped for serving
  • 1/2 tsp crushed red pepper flakes
  • 100ml double cream, plus more for serving
  • Crusty bread (for serving)

Method

STEP 1

Soften the leeks for 4 minutes or so in a medium-hot pan with the oil, adding the garlic for a minute longer.

STEP 2

Reduce the oyster liquor and wine for 4 minutes in the same pan, followed by the saffron and vegetable broth. Cook for 5 more minutes, and then put in the watercress to wilt.

STEP 3

Cool a little, and then blend into a smooth consistency. Warm the soup in a large pan, adding the chilli flakes and oysters to cook through. After 2 minutes add in a little of the double cream.

STEP 4

In a bowl, top with the watercress and enjoy.