Sous Vide Oyster Stew
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
Ingredients for 4
4 tablespoons unsalted butter
1 cup thinly sliced leeks
1 small garlic clove, minced
2 cups shucked oysters with liquid
2 cups whole milk
2 cups heavy cream
1 bay leaf
Kosher salt and freshly ground black pepper
Set the Anova Sous Vide Precision Cooker to 120°F (48°C).
Melt the butter in a large skillet over medium heat. When the butter stops foaming, add the leeks and garlic. Cook, stirring frequently, until soft, about 5 minutes. Let cool.
Combine the oysters, milk, cream, bay leaf, and leek mixture in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 1 hour.
When the timer goes off, remove the bag from the water bath. Transfer stew to a serving bowl and remove bay leaf. Season to taste with salt and pepper. Serve.