Best Champagne Oyster Stew With Brie Cheese Recipes

ST. MARTIN'S CHAMPAGNE BRIE SOUP

Steps:

• 1. Sauté shallots and bouillon in wine.
• 2. Add remaining wine and champagne and then add brie and heavy cream.
• 3. Bring to a boil for an instant just until head forms then remove from heat and let stand for 5 minutes.
• 4. Strain.
• 5. Taste for adding salt if you want.

SAINT MARTIN'S CHAMPAGNE BRIE SOUP

Steps:

• 1. Saute the shallots and bouillon in wine
• 2. Add remaining wine and champagne.
• 3. Then add the brie and heavy cream
• 4. Bring to a boil, just until a head forms, then remove from heat and let stand 5 minutes
• 5. Strain, salt and pepper to taste, and enjoy

CHAMPAGNE OYSTER STEW WITH BRIE CHEESE

Steps:

• Place shucked oysters with their liquor and water in a medium bowl and refrigerate for 1 hour. In the meantime, place a large saucepan over medium heat. Add butter and oil. When butter is melted, add vegetables, herbs and seasonings. Sauté until onions are translucent. Sprinkle flour over vegetables and stir with a wood spoon to incorporate. Cook for 1 minute. Strain oysters from the liquid and reserve. Add the oyster liquid to the vegetables and stir until smooth. Add Champagne and simmer 20 minutes. Add cream and cook for another 5 minutes. Add Brie and turn off heat. Stir until cheese is completely dissolved. Strain soup through a medium sieve. Return soup to a simmer then add oysters, stirring to incorporate. Adjust seasoning with salt. Cover and turn off heat. Let sit for 5 minutes. Serve in bowls with crusty sour dough french bread.