TLC Cooking "Emeril's Creole Oyster Stew"

Emeril's Creole Oyster Stew

YIELD 4 soup servings

INGREDIENTS

1 teaspoon	unsalted butter
1	small white onion, finely diced
1 teaspoon	minced garlic
½ cup	Pernod
2 cups	heavy cream
2 teaspoons	Essence or Creole seasoning
1	pint shucked oysters

PREPARATION:

Method

In a medium saucepan over medium heat, add the butter, onion and garlic. Sauté for 2 minutes and then add the Pernod, heavy cream and Essence. Bring the mixture to a boil and reduce by half, about 5 minutes. Add in the shucked oysters and turn off the heat. Serve immediately in warmed bowls.
Editor's Note: Look for sustainable seafood and organic ingredients wherever possible.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Pacific Catch Episode of Emeril Green.
Video: The Sustainable Way to Fish on Emeril Green

This recipe appears in: Stews

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