Miyagi Oyster Mushroom Bisque Recipe

A few weeks agone I received a dozen together with a one-half miyagi oysters from Real Good Fish every bit business office of my my seafood subscription. Because miyagi oysters are fragile together with small, I by together with large only serve them on the one-half shell, but this fourth dimension I decided to brand bisque. Bisque is a creamy soup traditionally made from seafood together with inwards item broth from seafood shells. 

Searching roughly online I institute a recipe for oyster bisque from Chef Greg Atkinson inwards Seattle that called for cooking the oysters inwards the shells. While I lead keep gotten amend at shucking oysters alongside practice, this appealed to me greatly! It’s a stunning recipe but I alone had one-half the sum of oysters required thence I could alone brand a one-half batch. The 2nd fourth dimension roughly I was inspired to brand a bisque alongside both oysters together with oyster mushrooms. Oyster mushrooms expect a chip similar oysters inwards coloring together with shape. They lead keep a real mild earthy flavour that reminds me of oysters every bit well. 

My recipe uses less heavy cream than the master copy together with I puree the mushrooms also every bit the bits of onion along alongside the oysters. The resulting soup is rich together with complex together with the luxurious topping of whipped cream actually takes it over the top. This is a soup worthy of a particular occasion. Maybe New Year’s Eve? Next fourth dimension y'all honor yourself wiht some oysters, I promise you’ll laissez passer it a try. 

Miyagi Oyster Mushroom Bisque

Adapted from a recipe yesteryear Greg Atkinson

Serves 4

Ingredients

1 1/2 dozen alive miyagi oysters 

two cups water

1/4 loving cup butter

1/4 loving cup minced white onion

1/2 pound chopped oyster mushrooms

Pinch freshly footing pepper

Pinch grated nutmeg, or to taste

1/2 loving cup dry out sherry 

1 1/2 cups whole milk

3/4 loving cup heavy whipping cream, divided

two Tablespoons freshly chopped herbs such every bit parsley, chives or tarragon

Instructions

Scrub the oysters to build clean off whatsoever mud or musical rhythm out chips. Bring two cups of H2O to a total rolling boil inwards a 1-gallon Dutch oven or pot over high heat. Put the oysters inwards the pot, cover, cut back the oestrus to medium together with allow them steam until they opened upwards or larn real slow to pry opened upwards alongside an oyster knife, most 8 minutes. 

Remove the steamed oysters from their shells together with topographic point them together with their liquor inwards a blender. Strain the liquid inwards which the oysters were steamed into the blender every bit well.

Rinse or wipe the Dutch oven together with add together the butter, oestrus over medium-high oestrus together with add together the onions, Cook for most two minutes or until softened thence add together the mushrooms. Sauté until the mushrooms unloose their liquid together with get to dry out thence add together the sherry. pepper together with nutmeg together with gear upwards until the sherry has evaporated together with the mixtures sizzles inwards the pan. Add 1/4 loving cup cream together with convey this mixture to a boil. 

Transfer the mushroom mixture into the blender alongside the oysters together with blend to brand a real polish purée. Return the mixture to the pot, add together the milk together with oestrus through. 

Whip the remaining 1/2 loving cup cream. Garnish each serving of soup alongside a dollop of whipped cream together with chopped herbs.

Enjoy!

Disclaimer: I received the oysters from Real Good Fish I was non compensated monetarily for this or whatsoever other post. 

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