Holiday Oyster StewServes 6 to 8
3 tbsp. butter
2 celery stalks, finely diced
1 tsp. anchovy paste
2 tbsp. dijon mustard
2 cups washed, finely chopped spinach
1 tbsp. pastis liquor (for example, Pernod or Ricard)
48 fresh oysters, shucked, liquor reserved
1 qt. heavy cream
2 cups chicken stock
1/2 cup dry sherry
salt
cayenne pepper
fresh chives, chopped
In a large saucepan, melt the butter and add the celery. Cook until tender, about 3 minutes.
Add the anchovy, mustard and spinach, stirring until wilted. Add the pastis, oyster liquor, cream, stock, salt and cayenne. Bring to a boil, pour in the sherry, then lower heat to simmer for 5 minutes.
Stir in oysters and cook until their edges curl. Sprinkle with cayenne and fresh chopped chives.
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