oyster cappuccino

Courtesy of Chef Blake Kutner
8220 Willow Street
New Orleans, La 70118
861-9174

Oyster Cappuccino

Serves 6

1 quart shucked oysters in their liquor
1/4 cup white wine
1 cup chicken stock
1/2 cup short grain (Arborio) rice
1/2 cup sliced button mushrooms
1/2 cup creme fraiche
1/2 cup whipping cream
fresh ground black peppercorns
salt and white pepper to taste

Drain oysters and set aside, reserving the oyster liquor. Bring
oyster juice, chicken stock and white wine to a boil in a medium
saucepan. Add rice and simmer until rice is completely soft. Add
mushrooms and simmer 10 more minutes. Let cool slightly and puree in a
blender or food processor with the raw oysters (first set aside 12
oysters for garnish). Strain this mixture through a fine sieve
re-pureeing and straining if your strainer catches a lot (at least 1/2
cup) of product. Taste and season with salt and white pepper. Reserve
1/4 cup of your final product to flavor your whipped cream.

Just before serving, slowly reheat oyster puree. Once warm, slowly
whisk in the creme fraiche . Do not bring to a boil or your mixture
will separate. Whip cream to stiff peaks and add your reserved 1/4 cup
of cooled oyster broth to flavor the cream.

To serve, put 2 raw oysters in the bottom of 6 large coffee or
cappuccino mugs. Fill mugs 2/3 full of hot oyster bisque and top with a
dollop of whipped oyster cream. Garnish with a sprinkle of ground black
peppercorns.

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