Daily Morsel
I whispered "Oyster Stew", and my husband echoed back . . . "Kumamoto oysters" into the whispering wall at Grand Central Station's Oyster Bar Restaurant in New York. Lovers stand on opposite corners at the restaurant's vaulted entrance and whisper sweet nothings into the diagonal arches and hear each other as if they were face to face. In our case, we whispered our favorite dishes. Several years ago, while sitting at the bar watching expert oyster shuckers, an elderly gentleman next to me ordered their oyster stew.
He told the story of his father bringing him here when he was young . . . and he made the pilgrimage each year to order the same rich secret stew. I watched the preparation right before me and was intrigued to order it as well. Perfection! We introduced our children this year to our secret find and placed the seed of a pearl into their palate.
Jill Marcus
Green Goddess
President, Something Classic |
Grand Central
"Oyster Stew"
In the top of a double boiler, add 4 Tbsp Butter, 32 freshly shucked oysters plus the Oyster liquor(about 1 cup), a dash of celery salt, 4 teaspoons of Worcestershire sauce and 2 teaspoons of paprika. Without letting the top pan touch the water, stir briskly and constantly until the oysters just begin to curl . . . about 5 minutes. Add 4 Cups of half and half and continue stirring briskly just until almost boiling. Pour into soup bowls and top with 1 Tbsp each of butter and a toast round. Sprinkle with Paprika and fresh parsley for garnish. Share with old friends and a bottle of Pouilly Fuisse. |
