Famous Recipes - Oysters in the Pink

Oysters in the Pink

4 Tbs (60 ml) butter 1 onion, finely chopped 2 ribs celery, finely chopped 1 carrot, finely chopped 4 Tbs (60 ml) all-purpose flour 1 quart (1 L) oysters, drained and liquor reserved Chicken stock if needed (see procedure) 1 cup (250 ml) half-and-half, heavy cream, or milk 1 Tbs (15 ml) tomato paste 2 Tbs (30 ml) chopped parsley 1/4 tsp (1 ml) dried thyme Cayenne pepper to taste (optional) Salt and freshly ground pepper to taste

Heat the butter in a large skillet over moderate heat and saute the onion, celery, and carrot until tender but not brown, about 5 minutes. Stir in the flour and cook for 3 minutes. Add 1 1/2 cups (375 ml) oyster liquor, adding chicken stock if necessary to make 1 1/2 cups, and half-and-half. Bring to a boil, stirring constantly. Stir in the tomato paste, parsley, and seasonings. Add the oysters and cook just until the edges curl, about 3 minutes. Serves 4 to 6.

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