Lyonnaise Oyster Stew

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Servings: 5 cups Difficulty: Advanced
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A creamy, velvety stew featuring tender oysters and a rich leek-potato puree base.
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This Lyonnaise Oyster Stew is a luxurious twist on classic chowder, blending the earthy sweetness of leeks with the comfort of potatoes. The base is pureed into a silky smooth consistency, then enriched with heavy cream and nutmeg for a sophisticated flavor profile. Plump oysters are added at the last minute, poaching gently in their own liquor to retain their briny freshness. Topped with crispy homemade croutons and shredded cheese, this dish offers a delightful contrast of textures. It’s an elegant yet hearty meal perfect for cold evenings or special family dinners. The combination of creamy broth and tender seafood creates a deeply satisfying experience that feels both rustic and refined.

Lyonnaise Oyster Stew recipe image
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Lyonnaise Oyster Stew

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 5 cups Calories: 1897.6

Description

This Lyonnaise Oyster Stew is a luxurious twist on classic chowder, blending the earthy sweetness of leeks with the comfort of potatoes. The base is pureed into a silky smooth consistency, then enriched with heavy cream and nutmeg for a sophisticated flavor profile. Plump oysters are added at the last minute, poaching gently in their own liquor to retain their briny freshness. Topped with crispy homemade croutons and shredded cheese, this dish offers a delightful contrast of textures. It's an elegant yet hearty meal perfect for cold evenings or special family dinners. The combination of creamy broth and tender seafood creates a deeply satisfying experience that feels both rustic and refined.

Directions

  1. Trim off root ends and most of the green part of the leeks, reserving the white part plus a small part of the green.
  2. Split leeks in half and rinse thoroughly between leaves to remove any sand.
  3. Cut leeks lengthwise into thin strips and then crosswise into very small cubes (about 5 cups).
  4. Peel potatoes and cut them lengthwise in half, then cut each half crosswise into very thin slices (about 4 cups).
  5. Heat 2 tablespoons of butter in a large saucepan and add the chopped leeks.
  6. Cook, stirring often, for about 5 minutes until softened.
  7. Add potatoes and water and bring to a boil.
  8. Season with salt and pepper to taste.
  9. Simmer for 20 minutes until potatoes are tender.
  10. Drain in a colander, reserving both the liquid and the solids.
  11. Heat oil and 1 tablespoon of butter in a heavy skillet.
  12. Add bread cubes and cook, stirring, until golden brown.
  13. Drain croutons in a sieve.
  14. Process the leek and potato solids thoroughly in a blender or food processor, adding small amounts of reserved cooking liquid to make a fine puree.
  15. Combine the puree with the remaining reserved liquid in a saucepan and bring to a simmer.
  16. Add heavy cream and season with salt and pepper to taste.
  17. Stir in nutmeg and heat thoroughly.
  18. Add oysters with their liquor and cook briefly, just until the oysters curl.
  19. Serve immediately sprinkled with parsley, with croutons and cheese on the side.

Nutrition Facts

Servings 5 cups

Amount Per Serving
Calories 1897.6kcal
% Daily Value *
Total Fat 122.3g189%
Saturated Fat 64.8g324%
Cholesterol 330.2mg111%
Sodium 1943.5mg81%
Total Carbohydrate 153.4g52%
Dietary Fiber 11.7g47%
Sugars 24.4g
Protein 46.3g93%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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