Oysters, Young Sir?
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Oysters Stewed in Thyme Cream with
Thyme Croutons

"If you don't love life you can't enjoy an oyster; there is a shock of freshness
to it and intimations of the ages of man, some piercing intuition of the sea
and all its weeds and breezes.  [They] shiver you for a split second."
~ Eleanor Clark

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  Never Enough Thyme
Olsen, B
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Oyster Gatherers of Cancale, 1878
John Singer Sargent
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Oysters Stewed in Thyme Cream with
Thyme Croutons

The White Dog Cafe Cookbook:
Recipes and Tales of Adventure from
Philadelphia's Revolutionary Restaurant
by Judy Wicks and Kevin von Klause, 1998, Running Press

(Serves 4)

“This opulent stew of oysters plumped in a silken thyme cream is served with tiny thyme-scented croutons. It is an elegant dish for special occasions… We buy our oysters already shucked. When purchasing them look for shucked oysters that are plump, have a sweet smell, and are packed in oyster liquor that is clear.”

2 cups heavy cream
1 cup whole milk
2 sprigs fresh thyme plus 2 tablespoons
minced fresh thyme leaves
5 black peppercorns
1 bay leaf
1 whole clove
1 cup Thyme Croutons (recipe follows)
2 slices smoked bacon, finely diced
2 tablespoons minced leek or onion
1 small carrot, finely diced
1 small celery rib, finely diced
2 dozen freshly shucked oysters
1 teaspoon nam pla (Thai fish sauce)
Freshly ground black pepper

1. Combine the cream, milk, sprigs of thyme, peppercorns, bay leaf, and
clove in a heavy-bottomed saucepan set over medium heat. Simmer until
reduced to 2 cups, about 15 minutes.
2. Meanwhile, prepare the Thyme Croutons (see below).
3. Strain the cream mixture through a sieve; reserve the reduced cream.
(Cream can be prepared up to 2 days in advance and kept refrigerated.)
4. Cook the bacon in a saucepan set over low heat until it is crisp and has rendered most of its fat, about 5 to 7 minutes. Add the leek, carrot, and
celery and sauté until just tender, about 3 minutes.
5. Add the oysters and toss; then add the reduced cream. Slowly warm the mixture to a simmer and stew the oysters until their edges curl, about 2 minutes. Season with the nam pla, black pepper to taste, and the 2
tablespoons minced thyme.
6. To serve, divide among 4 warmed bowls and top with
Thyme Croutons.

Note: Oysters vary in their salt content, so wait to add the fish sauce to
this stew until after the oysters have had a chance to release their liquid
and flavor the Thyme Cream.

Thyme Croutons

2 tablespoons unsalted butter
1 teaspoon dried thyme
Pinch of salt
Pinch of freshly ground black pepper
1 cup crustless bread cubes (1/4 inch)

1. Preheat the oven to 350 degrees F.
2. Melt the butter in a saucepan over low heat. Stir in the thyme, salt,
and pepper. Add the bread cubes and toss well to coat.
3. Spread the croutons on a baking sheet and toast, stirring and tossing
from time to time, until golden brown on all sides, about 5 minutes.
Use immediately, or let cool to room temperature and store in an air-
tight container for up to 1 week. Recrisp in a warm oven if necessary.

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