Oyster Stew Recipe

Shuck oysters

Rinse the oyster shells under cold water to remove debris. Using a shucking knife and a towel or glove for safety, shuck the oysters over a bowl to catch their liquor. Reserve the liquor (aim for about 120 ml) and set the oysters in their liquor aside in the refrigerator. Strain the collected liquor through a fine mesh into a small bowl to remove shell fragments.

Build the broth

In a medium saucepan over medium heat, melt 2 tbs unsalted butter. Add the reserved strained oyster liquor and 2 cups low-sodium chicken stock. Bring to a gentle simmer—not a rolling boil—to concentrate flavor for 4–5 minutes. Add 1 cup whole milk and gently heat until warm (do not boil). Stir in 3 tbs heavy cream. Season with 1 tsp fine sea salt and 1 tsp white pepper. Keep the broth at a low simmer while preparing the other components so it stays hot but not boiling.

Finish oysters in broth

When ready to serve, add the shucked oysters (with their individual liquor) to the warm broth and gently poach over low heat for 1–2 minutes until edges just curl and they plump slightly. Do not overcook—oysters should be tender. Remove from heat and hold warm.

In a small bowl, combine 2 tsp Herbsaint with 1 tbs heavy cream. Whisk until smooth. Immediately before serving, stir the Herbsaint cream into the hot stew by drizzling it over each bowl (or add to the pot and stir quickly) to impart a subtle anise note. If you prefer a milder flavor, start with 1 tsp Herbsaint.

Prepare foie gras

Bring the foie gras to cool-room temperature (about 15 minutes out of the fridge). Using a small sharp knife, remove any visible veins. Slice the lobe into 6 equal medallions (about 30–35 g each). Pat lightly dry with paper towel and season both sides with a light sprinkle of 1 tsp fine sea salt and 1 tsp white pepper (divide between pieces).

Sear foie gras

Heat a heavy skillet (preferably cast-iron) over high heat until smoking point is near. Lightly oil the pan with 1 tsp neutral oil and place foie gras slices in the dry skillet. Sear 30–45 seconds per side until a deep caramelized crust forms; renderings will melt quickly. Transfer seared foie gras to a paper towel-lined plate to rest briefly. Reserve 1–2 tsp of the rendered fat for mushroom cooking if desired, otherwise discard excess.

Sauté mushrooms

In a separate sauté pan over medium-high heat, melt 1 tbs unsalted butter. Add 1 tbs minced shallot and 1 tsp minced garlic and sweat for 30–45 seconds until fragrant but not browned. Add 150 g honshimeji mushrooms (separated into small clusters) and sauté for 2–3 minutes until they are just tender and starting to color. If you reserved foie gras fat, add 1 tsp to the pan for extra richness. Season with a pinch of salt and a light grind of white pepper. Finish with 1 tsp lemon zest and 1 tbs chopped parsley. Remove from heat and keep warm.

Prepare herbs

Snip 1 tbs fresh chives and set aside for garnish. Keep microgreens available for plating.

Taste the broth one last time and adjust seasoning with up to 1 tsp additional lemon juice and salt to balance richness.

Ladle the warm oyster stew into six warmed shallow bowls (approximately 1 oyster per bowl if serving as a small course, or distribute evenly for larger portions). Place one or two sautéed mushroom clusters into each bowl.

Top each bowl with one seared foie gras medallion. Drizzle or spoon a small amount of the Herbsaint cream over the foie gras and surface of the stew for aromatic lift.

Garnish each bowl with a sprinkle of chopped chives, a few microgreens or herb sprigs, and a light pinch of flaky sea salt if desired. Serve immediately while hot.