Pernod-Poached Oyster Stew
Makes 6 servings
  • 2 russet potatoes, peeled and quartered
  • 2 cups whole milk
  • 2 cups seafood stock
  • 1 tablespoon Pernod Ricard*
  • 1 pint fresh oysters, drained (reserve oyster liquor)
  • ¼ cup unsalted butter
  • 1 shallot, minced
  • 1 clove garlic, minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons all-purpose flour
  • ½ teaspoon Worcestershire sauce
  • ¼ teaspoon celery salt
  • Garnish: hot sauce, chopped fresh thyme
  1. In a medium saucepan, add potatoes and water to cover; bring to a boil over medium-high heat. Cook until fork tender, 8 to 10 minutes. Drain, and set aside.
  2. In a small Dutch oven, heat milk, stock, and Pernod over medium heat until steaming. Add oysters and reserved oyster liquor; cook until edges of oysters begin to curl, 4 to 5 minutes. Remove oysters from liquid, and set aside; reserve poaching liquid in Dutch oven.
  3. In a small skillet, melt butter over medium heat. Add shallot, garlic, kosher salt, and pepper; sauté until fragrant. Add flour; cook, whisking constantly, until incorporated and bubbly, 1 to 2 minutes. Add shallot mixture to poaching liquid, whisking to combine. Add potatoes, Worcestershire, and celery salt; using an immersion blender, blend until smooth. Reduce heat to low; add oysters, and spoon into bowls. Garnish with hot sauce and thyme, if desired.
*Pernod Ricard is an anise-flavored liqueur. Herbsaint or absinthe can be substituted.
Recipe by Louisiana Cookin at