Oyster Chowder

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Syrah Restaurant
Chef :Josh Silvers

INGREDIENTS

  • ½ cup Carrots diced
  • ½ cup fennel diced
  • ½ cup onion diced
  • ½ cup celery diced
  • ½ cup mushrooms diced
  • ½ tea. Garlic minced
  • 2 cups chopped shucked Hog Island Sweetwater oysters
  • 1 oz pernod
  • ½ cup white wine
  • 3 tbl. Butter (unsalted)
  • 2 cups water
  • 2 cups cream
  • 1tsp.taragonne chopped
  • 1 tsp. Italian parsley chopped
  • S & P to taste
  • Tabasco

Method:
Melt butter & sauté first five ingredients and sweat, then add garlic cook 2 min. add pastas & flambé, add wine, oysters + the juice, cook 2 min. add cream & water, bring to a simmer, add tarragon cook 10 to 15 min, season with S&P, and Tabasco to taste,
Pour in to a warm bowel, top with parsley and serve

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