Searching around online I found a recipe for oyster bisque from Chef Greg Atkinson in Seattle that called for cooking the oysters in the shells. While I have gotten better at shucking oysters with practice, this appealed to me greatly! It’s a stunning recipe but I only had half the amount of oysters required so I could only make a half batch. The second time around I was inspired to make a bisque with both oysters and oyster mushrooms. Oyster mushrooms look a bit like oysters in color and shape. They have a very mild earthy flavor that reminds me of oysters as well.
My recipe uses less heavy cream than the original and I puree the mushrooms as well as the bits of onion along with the oysters. The resulting soup is rich and complex and the luxurious topping of whipped cream really takes it over the top. This is a soup worthy of a special occasion. Maybe New Year’s Eve? Next time you find yourself wiht some oysters, I hope you’ll give it a try.
Miyagi Oyster Mushroom Bisque
Adapted from a recipe by Greg Atkinson
Serves 4
Ingredients
1 1/2 dozen live miyagi oysters
2 cups water
1/4 cup butter
1/4 cup minced white onion
1/2 pound chopped oyster mushrooms
Pinch freshly ground pepper
Pinch grated nutmeg, or to taste
1/2 cup dry sherry
1 1/2 cups whole milk
3/4 cup heavy whipping cream, divided
2 Tablespoons freshly chopped herbs such as parsley, chives or tarragon
Instructions
Scrub the oysters to clean off any mud or shell chips. Bring 2 cups of water to a full rolling boil in a 1-gallon Dutch oven or pot over high heat. Put the oysters in the pot, cover, reduce the heat to medium and let them steam until they open or become very easy to pry open with an oyster knife, about 8 minutes.
Remove the steamed oysters from their shells and put them and their liquor in a blender. Strain the liquid in which the oysters were steamed into the blender as well.
Rinse or wipe the Dutch oven and add the butter, heat over medium-high heat and add the onions, Cook for about 2 minutes or until softened then add the mushrooms. Sauté until the mushrooms release their liquid and begin to dry then add the sherry. pepper and nutmeg and cook until the sherry has evaporated and the mixtures sizzles in the pan. Add 1/4 cup cream and bring this mixture to a boil.
Transfer the mushroom mixture into the blender with the oysters and blend to make a very smooth purée. Return the mixture to the pot, add the milk and heat through.
Whip the remaining 1/2 cup cream. Garnish each serving of soup with a dollop of whipped cream and chopped herbs.
Enjoy!
Disclaimer: I received the oysters from Real Good Fish I was not compensated monetarily for this or any other post.
