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Hog Island Gin Oyster Stew

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A fresh take on traditional oyster stew with the goal of reducing fat without jeopardizing taste. A simple but satisfying meal for any cold winter evening and an especially celebratory dish for Christmas Eve.

 

By former Hog Island Executive Chef, Ian Marks
Served at the Hog Island Oyster Bars in San Francisco and Napa

 

Yield: 4 servings

Active time: 30 min. Total time 1 hr.

 

Ingredients

  • 24 extra-small Pacific or 20 Atlantic oysters
  • 24oz. cream for stew
  • Panade:
    • 1 loaf of stale white bread or Acme pan demi
    • 3 tbs. juniper berries
    • 10 bay leaves
    • 2 cloves
    • 4 all-spice berries (Grind in a coffee grinder very fine)
  • Garnish:
  • fresh chives, minced
  • paprika

Pre-preparation

In a blender or food processor, purée the panade together until smooth and there are no large chunks of bread.


Cooking

Scrub and shuck oysters, reserve oysters and oyster liquor in a shallow dish.

 

In a deep sauce pan or soup pot add about 1/8 c. panade per each individual oyster stew serving. Add fresh shucked oysters and cream and a splash of the oyster liquor.

 

Bring to a boil and turn off. Taste for salt. Place 6 oysters in each bowl and evenly distribute the stew.

 

Garnish with chives and paprika.  Serve with crackers or a crusty baguette.