3416. OYSTER STEW with SAFFRON, LEEKS and BACON

serves four


1 cup dry white wine

2 tablespoons minced shallots

8 saffron threads

2 slices bacon, cut into 1/4-inch dice

1 leek, thinly sliced

1 1/2 cups heavy cream

2 tablespoons unsalted butter

24 oysters, shucked (reserve their liquor)

Kosher salt and freshly ground black pepper to taste

Dash of paprika

 

Combine the wine, shallots, and saffron in a 4-quart saucepan over medium-low heat and simmer gently until the liquid is reduced by half. Meanwhile, cook the bacon in an 8-inch skillet until it is crispy, then pour off all but 1 tablespoon of the fat. Add the leeks to the bacon and gently cook until softened. Add the bacon mixture to the reduced wine. Add the cream, butter, and the liquor from the oysters and simmer for 12 to 15 minutes. Add the oysters and simmer until they just begin to curl, about 2 minutes. Season with salt and pepper and garnish with paprika. Serve hot.

 

 

bacon recipe source: Recipes from Home, by Barbara Shinn and David Page (Artisan, 2001); on FreshDirect.com