Saturday, November 1, 2008

Famous Oyster Bisque

1/2 cup rice, uncooked
4 cups bottled clam juice
1/4 cup butter
2 dozen oysters
1/4 teaspoon Tabasco sauce
2 cups whipping or heavy cream
3 tablespoons brandy or Cognac
salt and freshly ground black pepper
chopped fresh parsley

Put rice and clam juice in a saucepan. Cover and cook until rice is tender. Add butter. Blend the mixture until smooth or force through a sieve.
Finely chop about 16 of the oysters and add to the rice mixture with their liquid. Add Tabasco sauce. Add the cream and heat just to the boiling point. Add remaining whole oysters and heat until the edges curl. Add brandy or Cognac and heat 1 minute longer. Add salt and pepper to taste. Ladle into serving dishes, placing 1 or 2 whole oysters in each bowl or cup. Garnish with chopped celery.
Serves 6 to 8, depending on size of servings.

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