Galway Oysters
Ireland
At a small inlet on Galway Bay, the perfect combination of pristine seas and clean, fresh water provides the ideal habitat for oysters to feed and thrive, and it is here that the Kelly family harvests oysters that have been described by top chefs as “the best flavored in the world.”
The farm is nestled between The Burren (an expansive, natural formation of limestone hills) to the south and boggy Connemara to the north. The minerals and nutrients from those mountains mix together in the water to create a rich serum that helps produce some of the best tasting oysters in the world.
It seems fitting that for Irish oysters, a recipe should contain a whiff of Guinness – after all, oysters and beer are as well-paired as Champagne and oysters. The contrast of these full-flavored oysters and the creamy bisque is sublime.
Creamy Oyster Bisque
Serves two
- 6 freshly shucked oysters
- 1 tablespoon grapeseed or olive oil
- ½ leek, white part only diced
- 1 stalk celery, diced
- 1/4 cup Guinness or stout
- 1/2 cup fish stock
- 1 1/2 cups diced peeled potato
- 1 teaspoon fresh thyme
- 1 / 2 cup cream or milk
- freshly ground pepper to taste
- Chervil or parsley for garnish
- Tip the liquid from the oysters, and set aside.
Heat the oil in a large saucepan and add the onion and celery. Cook over low heat until onion is transparent. Add the Guinness, stock, potato and thyme and cook until potatoes are soft and most of liquid is absorbed. Transfer to a blender with a 2-3 of the oysters, milk and pepper, or use an immersion blender in the saucepan to puree until smooth. Reheat gently and serve immediately with a few oysters placed on top of each dish. Garnish with fresh chervil and enjoy with a glass of Champagne.
seafood.
