It’s oyster season! What could be better than a bowl of nourishing oyster soup to warm the soul? The first time I made this delicious dish everyone at the table was amazed with the flavor. We agreed I should have made a larger batch and served it as an entrée!
1 pint shucked oysters in their juice
4 slices bacon
½ fennel bulb, trimmed, halved, and thinly sliced (about 1 cup)
3/4 teaspoon plus 1/8 teaspoon salt, divided
1/2 teaspoon plus 1/8 teaspoon ground black pepper
1 cup thinly sliced mushrooms
1/4 cup diced shallots
1/2 cup reserved oyster liquor
1-½ cups heavy whipping cream
1/2 cup medium-diced Yukon gold potatoes
1/2 teaspoon chopped fresh thyme
1 tablespoon chopped parsley
1 tablespoon chopped fennel fronds
4 slices grilled ciabatta bread
- Strain oysters in colander and reserve juice.
- Place diced potatoes in 2 cups lightly salted water in microwave-safe bowl and microwave 3 minutes on high. Check for al dente texture – do not overcook. Cook at additional 30 second intervals until desired texture is achieved. Drain and set aside.
- Fry bacon in large non-stick pan until crispy remove bacon and allow to cool, crumble and set aside. Reserve bacon grease.
- Cook mushrooms until brown in reserved bacon grease. When mushrooms are almost done add fennel and shallots, salt and ground black pepper. Sauté until caramelized.
- Add oyster juice and heavy whipping cream, reduce by half, 6 to 8 minutes.
- Add cooked potatoes, crumbled bacon, thyme, parsley, fennel fronds, and oysters to the frying pan. Cook over medium heat until the edges of oysters just begin to curl.
- In individual serving bowls, ladle oyster mixture over grilled ciabatta slices and serve as an hors d’oeuvre or side dish.