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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
- 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

Recipe Video - www.whdh.com/features/articles/dish/BO71141

- 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.
- 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