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.
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Anova
Pro-level cooking techniques made simple.
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
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 120°F (48°C).
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Step 2
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.
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Step 3
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.
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Finishing Steps
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Step 0
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.