Poached Oysters in Fennel-Saffron Soup

Poached Oysters in Fennel-Saffron Soup
Photo by Pornchai Mittongtare

Ingredients

  • 3 cups freshly shucked oysters or three 8-ounce jars shucked oysters
  • 3 tablespoons Pernod or other anise-flavored liqueur
  • 1/8 teaspoon saffron threads
  • 4 8-ounce bottles clam juice
  • 1 cup water
  • 1 tablespoon olive oil
  • 2 medium fennel bulbs
  • + 3 more ingredients
    • 3 garlic cloves
    • 2 tablespoons unsalted butter
    • 1 cup whipping cream

Melt butter in heavy medium skillet over medium heat. Add fennel and sauté until golden, about 10 minutes. Add 1 cup water; cover and cook until fennel is very tender, about 20 minutes. Puree fennel mixture in processor. Set aside. Heat oil in heavy large saucepan over medium heat. Add garlic and...

View full recipe at Epicurious

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