We had a lovely Sunday lunch at the studio yesterday. This morning we discovered a container with a few freshly shucked oysters and another with some delicious stock made with sweet Maine shrimp shells—heavenly leftovers. So today, we warmed the stock along with a big splash of white wine and some heavy cream, stirred in a little harissa, then gently poached the oysters. A pat of soft Irish butter, a pinch of pimentón, and a few minced chives  finished a Canal House version of an oyster pan roast. A simple soup to get things going on this first week of March.

 

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