Miyagi Oyster Mushroom Bisque Recipe

A few weeks ago I received a dozen and a half miyagi oysters from True Excellent Fish as part of my my seafood subscription. Because miyagi oysters are fragile and small, I generally just serve them on the half shell, but this time I decided to make bisque. Bisque is a creamy soup traditionally crazye from seafood and in specific broth from seafood shells.

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 moment 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 gentle soily flavor that reintellects 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 wealthy and complex and the luxurious topping of whipped cream genuinely takes it over the top. This is a soup worthy of a special occasion. Maybe Unique 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 wgap 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 tall 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 knwhethere, 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-tall 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.

Endelight!

Disclaimer: I received the oysters from True Excellent Fish I was not compensated monetarily for this or any other post.