Champagne Oyster Stew With Brie Cheese

Submitted by kmergirl

"My mom being from Metz, France considered crusty sour dough French bread and brie cheese as a household staple. Now that my mother is in a nursing home all her wonderful recipes are locked away in her failing memory. It’s on rare occasions that I’m able to obtain a few of her recipes. This is just one of them."

 

• Ready In: 1hr 5mins
• Ingredients: 17
• Serves: 6

ingredients

• 1 quart fresh oyster (about 32)
• 2 cups water
• 3 tablespoons butter
• 3 tablespoons vegetable oil
• 1 leek, cleaned and chopped (white part only)
• 3 celery ribs, chopped
• 1 medium onion, chopped
• 2 bay leaves
• 1 tablespoon thyme
• 1 teaspoon fresh ground black pepper
• 1⁄2 teaspoon fresh ground white pepper
• 1⁄4 teaspoon cayenne pepper
• 2 tablespoons flour
• 1 cup champagne
• 2 cups heavy cream
• 8 ounces brie cheese, diced
• salt

directions

1. Place shucked oysters with their liquor and water in a medium bowl and refrigerate for 1 hour. In the meantime, place a large saucepan over medium heat. Add butter and oil. When butter is melted, add vegetables, herbs and seasonings. Sauté until onions are translucent. Sprinkle flour over vegetables and stir with a wood spoon to incorporate. Cook for 1 minute. Strain oysters from the liquid and reserve. Add the oyster liquid to the vegetables and stir until smooth. Add Champagne and simmer 20 minutes. Add cream and cook for another 5 minutes. Add Brie and turn off heat. Stir until cheese is completely dissolved. Strain soup through a medium sieve. Return soup to a simmer then add oysters, stirring to incorporate. Adjust seasoning with salt. Cover and turn off heat. Let sit for 5 minutes. Serve in bowls with crusty sour dough french bread.