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Oyster Gatherers of Cancale, 1878
Art Print
Sargent, John...
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La Belle Cuisine
Oysters
Stewed in Thyme Cream with
Thyme Croutons
The White Dog Cafe Cookbook:
Recipes and Tales of Adventure from
Philadelphia's Revolutionary Restaurant
by Judy Wicks and Kevin von Klause, 1998, Running
Press
 
(Serves 4)
“This
opulent stew of oysters plumped in a silken thyme cream is
served with
tiny thyme-scented croutons. It is an elegant dish for
special occasions…
We buy our oysters already shucked. When purchasing them look
for shucked oysters that are plump, have a sweet smell, and are
packed in
oyster liquor that is clear.”
2
cups heavy cream
1 cup whole milk
2 sprigs fresh thyme plus
2 tablespoons
minced
fresh thyme leaves
5 black peppercorns
1 bay leaf
1 whole clove
1 cup Thyme Croutons
(recipe follows)
2 slices smoked bacon,
finely diced
2 tablespoons minced leek
or onion
1 small carrot, finely diced
1 small celery rib, finely diced
2 dozen freshly shucked oysters
1 teaspoon nam pla (Thai fish sauce)
Freshly ground black pepper
1. Combine the cream, milk, sprigs of thyme, peppercorns, bay leaf,
and
clove in a heavy-bottomed saucepan set over medium heat. Simmer
until
reduced to 2 cups, about 15 minutes.
2.
Meanwhile, prepare the Thyme Croutons (see below).
3. Strain the cream mixture through a sieve; reserve the reduced
cream.
(Cream can be prepared up to 2 days in advance and kept
refrigerated.)
4. Cook the bacon in a saucepan set over low heat until it is crisp
and has rendered most of its fat, about 5 to 7 minutes. Add the leek,
carrot,
and
celery and sauté until just tender, about 3 minutes.
5. Add the oysters and toss; then add the reduced cream. Slowly warm
the mixture to a simmer and stew the oysters until their edges curl,
about
2 minutes. Season with the nam pla, black pepper to taste,
and the 2
tablespoons minced thyme.
6. To serve, divide among 4 warmed bowls and top with
Thyme
Croutons.
Note: Oysters
vary in their salt content, so wait to add the fish sauce to
this
stew
until after the oysters have had a chance to release their liquid
and
flavor the
Thyme Cream.
Thyme
Croutons
2
tablespoons unsalted butter
1 teaspoon dried thyme
Pinch of salt
Pinch of freshly ground black pepper
1 cup crustless bread cubes (1/4 inch)
1. Preheat the oven to 350 degrees F.
2.
Melt the butter in a saucepan over low heat. Stir in the thyme,
salt,
and pepper. Add the bread cubes and toss well to coat.
3.
Spread the croutons on a baking sheet and toast, stirring and
tossing
from time to time, until golden brown on all sides,
about 5
minutes.
Use immediately, or let cool to room
temperature and store in an
airtight
container for up to
1 week. Recrisp in a warm oven
if necessary.
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