The Dish: MOOO -- Wellfleet Oyster Stew

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	The Dish Recipe Card The Dish: MOOO -- Wellfleet Oyster Stew The Chef: David Hutton INGREDIENTS – (Four servings) - 36 each Wellfleet Oysters scrubbed well with cold water - 1 each Large Leek, washed and diced small - 6 ounces small diced apple wood smoked bacon - 1/2 pint heavy cream - 12 ounces aged sherry wine - 4 tsp unsalted Vermont butter - 4 ounces cubed white bread, tossed in olive oil, toasted in oven @ 300 degrees until golden brown Recipe Video - www.whdh.com/features/articles/dish/BO71141


	- 1 tbsp. smoked paprika - Kosher salt, cracked black pepper, 2 tbsp. fresh thyme leaves METHOD - Open Oysters carefully, being careful not to puncture the delicate meat inside the shell - Save all the liquid from inside the oyster shell and set aside with the meat - In a sauce pan heat up a bit of olive oil medium low heat and add the leeks and bacon - Sauté stirring frequently until the leeks are soft and the bacon is a bit crispy. Recipe Video - www.whdh.com/features/articles/dish/BO71141


	- Add the Sherry and allow it to simmer for 4 or five minutes until it reduces by two thirds. - Add the heavy cream, bring to a simmer. Add Oysters and Oyster Liquid, bring to simmer, season with salt, pepper, thyme. Ladle into four soup crocks, top with a little spoon of butter, croutons and sprinkle a little smoked paprika. - Serve and Enjoy! 15 Beacon Street Boston, MA 02108 617-670-2515 http://www.mooorestaurant.com/ Recipe Video - www.whdh.com/features/articles/dish/BO71141