Champagne Oyster Stew With Brie Cheese Recipes

ST. MARTIN'S CHAMPAGNE BRIE SOUP

Steps:

• 1. Sauté shallots and bouillon in wine.
• 2. Add remaining wine and champagne and then add brie and heavy cream.
• 3. Bring to a boil for an instant just until head forms then remove from heat and let stand for 5 minutes.
• 4. Strain.
• 5. Taste for adding salt if you want.

CHESAPEAKE OYSTER STEW FOR TWO

Steps:

• Preheat oven to 400°F.
• Bring water to boil in the bottom half of a double boiler.
• Lightly toast the two slices of bread.
• Remove the bread slices from the oven and spread with the butter/anchovy mixture.
• While the bread is toasting, bring water to a boil in the bottom of a double boiler.
• When the water is boiling, place the top of the double boiler on the bottom, making sure the water doesn't touch the bottom of the top (begins to sound like gibberish).
• Add one tablespoon of butter, the oysters, the oyster liquor, the celery, Worcestershire sauce and sherry. Stir constantly and do not allow the stew to boil.
• As soon as the edges of the oysters start to curl, add the cream and stir.
• Place the buttered bread in the oven and toast till anchovy butter is melted and 'crostinis' start to brown.
• When stew is close to, but NOT boiling, remove from heat, remove and discard celery and season to taste with sea salt and freshly ground pepper.
• Pour into two bowls.
• Divide the remaining tablespoon of butter between the two bowls and garnish with paprika.
• Serve with anchovy toasts.
• While you are dishing out the stew, have your guest open the champagne.

CHAMPAGNE OYSTER STEW WITH BRIE CHEESE

Steps:

• Place shucked oysters with their liquor and water in a medium bowl and refrigerate for 1 hour. In the meantime, place a large saucepan over medium heat. Add butter and oil. When butter is melted, add vegetables, herbs and seasonings. Sauté until onions are translucent. Sprinkle flour over vegetables and stir with a wood spoon to incorporate. Cook for 1 minute. Strain oysters from the liquid and reserve. Add the oyster liquid to the vegetables and stir until smooth. Add Champagne and simmer 20 minutes. Add cream and cook for another 5 minutes. Add Brie and turn off heat. Stir until cheese is completely dissolved. Strain soup through a medium sieve. Return soup to a simmer then add oysters, stirring to incorporate. Adjust seasoning with salt. Cover and turn off heat. Let sit for 5 minutes. Serve in bowls with crusty sour dough french bread.