Oyster Stew with Coconut Milk
Recipe courtesy White Street, New York City
Coconut milk takes the place of cream in this healthy update to a classic seafood stew, while ginger, nutmeg and seasonal herbs lend savory notes. The result? A perfectly balanced combination of ingredients.
- 1 teaspoon butter
- 1 tablespoon olive oil
- 1½ tablespoons minced shallots
- 3 cloves garlic, minced or sliced thin
- ½ cup onion, finely diced
- 1 tablespoon minced ginger
- ½ cup celery, finely diced
- ½ teaspoon cayenne
- 1 pinch fresh grated nutmeg
- 1 pinch mace
- 2 sprigs thyme, leaves picked
- ¼ sprig rosemary, picked and chopped
- Freshly ground black pepper, to taste
- ¼ cup white Port
- ½ cup white wine
- ½ cup crushed oyster crackers
- 2 cups good-quality chicken stock
- 1 cup coconut milk
- Salt, to taste
- 12 large oysters (or 16 small oysters), freshly shucked
- Dash of lemon juice
- Celery leaves, for garnish
- Fresh herbs, for garnish
Heat a large, heavy saucepan or stew pot over medium heat. Add butter, olive oil, shallots, garlic and onion, and cook until transparent. Add ginger, celery and cayenne, and cook for 2 minutes. Incorporate nutmeg, mace, thyme, rosemary and black pepper, and cook for 1 minute. Add white Port and cook for another minute. Pour in white wine, and cook until almost dry. Add oyster crackers and soften briefly, then pour in chicken stock and coconut milk. When it comes to boil, lightly season with salt. Add oysters, and cook for 2–4 minutes. Sprinkle with lemon juice and serve immediately. Garnish with celery leaves and fresh herbs. Serves 4.
A lively, vibrant Albariño, such as Vieira de Plata’s 2015 Albariño (Rías Baixas), with its generous aromas of pineapple sherbet and peach brioche, is an excellent partner for oysters.
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