Oysters, Young Sir? Oysters, Young Sir?
Giclee Print

Parker, Henry...
Buy at AllPosters.com







WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Seafood Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Oysters Stewed in Thyme Cream with
Thyme Croutons



Sur La Table_Brand_468x60
Sur La Table - Free Shipping on Select Items

"If you don't love life you can't enjoy an oyster; there is a shock of freshness
to it and intimations of the ages of man, some piercing intuition of the sea
and all its weeds and breezes.  [They] shiver you for a split second."
~ Eleanor Clark

Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search  

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!






Never Enough Thyme
Never Enough Thyme
Art Print

Olsen, Barbara
Buy at AllPosters.com








SeaBear Fresh
Pacific Oysters





Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Oyster Gatherers of Cancale, 1878
Oyster Gatherers of Cancale, 1878
Art Print

Sargent, John...
Buy at AllPosters.com


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
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.

Featured Archive Recipes:
Antoine's Oyster Stew
East Coast Oysters in a Gewűrztraminer Cream
New Orleans Oyster and Artichoke Soup

Index - Seafood Recipe Archives
Index - Fish Recipe Archives
Holiday Central1
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (2752 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

88 x 31 Join today in blue

Webmaster Michele W. Gerhard
Copyright © 1999-2012 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: February 09, 2012.