Featured Recipes

OYSTER STEW

In New England this is served for Thanksgiving.  In the South it is served on Christmas Eve.  We’ve gussied up our version with a pinch of saffron added at the end. Try blending  ½ teaspoon of Spanish Smoke Paprika with 2 tablespoons of hot melted butter to drizzle over the stew when served.

Ingredients:

  • 1 or 2 good pinches Safinter Saffron Safinter Premium Spanish La Mancha Saffron
  • 6 tablespoons butter
  • 1 leek, white part only, thinly sliced,
  • 2 celery ribs, strings removed and finely chopped
  • pinch of sea salt
  • 1/2 teaspoon white pepper, ground
  • pinch of Cayenne pepper, ground
  • 1 bay leaf
  • 1 sprig of thyme
  • 4 tablespoons all -purpose flour
  • 4 cups milk
  • 2 cups heavy cream
  • 1 1/2 pints oysters and their liquor

Preparation:

Time: 1 hour
Yield: 4
  • Heat a small skillet. Remove it from fire. Toss the saffron threads in the hot pan until fragrant. Remove from the pan and crush them coarsely.
  • Melt 2 tablespoons butter over medium heat in a Dutch oven or saucepan. When the foam subsides, add the leek and celery. Add the salt, white pepper and Cayenne. Sweat them until soft. Do not let them color.
  • While the vegetables soften, heat the milk and cream on medium -low with the bay leaf, thyme and celery leaf if using. Bring it just to a simmer. Lower the heat so that it does not scorch.
  • Add the remaining 4 tablespoons of butter to the vegetables. After the butter foams, dust the flour over. Cook the roux gently for about 5 minutes, stirring constantly, so that the flour absorbs the fat.
  • Fish the aromatics out of the warm milk / cream. Pour the liquid into the Dutch oven and whisk until the liquid thickens up and smooths out. Bring it to a simmer while you whisk away.
  • Add the oysters and their liquor and simmer for three minutes more, just until their edges curl. Ladle into pre-warmed tureen or serving bowl. Sprinkle the saffron over and give the soup a swirl. The saffron will leave trails of red and gold. Serve immediately.
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