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  • All Year
  • 30 minutes
  • Serves 4

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Meyer Lemon Olive Oil

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French Provençal Sea Salt

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Oyster and Thyme Stew

This creamy vegetable and oyster stew comes to us from Chef Dan Spitz, featuring the Meyer Lemon Fused Olive Oil and French Provencal Sea Salt.

Ingredients

  • 1/2 yellow onion, diced fine
  • 1 small carrot, diced fine
  • 1 stalk of celery
  • 1 small fennel bulb, diced fine
  • 3 branches of thyme
  • 1 T a fruity SOOC extra virgin olive oil, such as a Frantoio
  • French Provencal Sea Salt
  • 1 c heavy cream
  • 12-16 medium oysters, freshly shucked (reserve oyster liquor from shucking)
  • chevril (optional) parsley & fennel leaves, roughly chopped for garnish
  • fresh ground pepper
  • Meyer Lemon Fused Olive Oil

Directions

  • 1. Sauté the diced vegetables with the thyme branches in the extra virgin olive oil over gentle heat until just cooked, about 5-6 minutes. Season lightly with French Provencal Sea Salt.
  • 2. Add cream and simmer for another 2 minutes, being careful not to let boil.
  • 3. Add the oyster and oyster liquor. The oysters will cook very quickly (a minute or less).
  • 4. Add salt if desired. Remove thyme branches.
  • 5. Ladle quickly into warm bowls. Garnish with remaining chopped ingredients and fresh ground pepper. Sprinkle lightly with French Provencal Sea Salt and drizzle with Meyer Lemon Olive Oil.

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Oyster and Thyme Stew

  • All Year
  • 30 minutes
  • Serves 4

This creamy vegetable and oyster stew comes to us from Chef Dan Spitz, featuring the Meyer Lemon Fused Olive Oil and French Provencal Sea Salt.

Ingredients

  • 1/2 yellow onion, diced fine
  • 1 small carrot, diced fine
  • 1 stalk of celery
  • 1 small fennel bulb, diced fine
  • 3 branches of thyme
  • 1 T a fruity SOOC extra virgin olive oil, such as a Frantoio
  • French Provencal Sea Salt
  • 1 c heavy cream
  • 12-16 medium oysters, freshly shucked (reserve oyster liquor from shucking)
  • chevril (optional) parsley & fennel leaves, roughly chopped for garnish
  • fresh ground pepper
  • Meyer Lemon Fused Olive Oil

Directions

  • 1. Sauté the diced vegetables with the thyme branches in the extra virgin olive oil over gentle heat until just cooked, about 5-6 minutes. Season lightly with French Provencal Sea Salt.
  • 2. Add cream and simmer for another 2 minutes, being careful not to let boil.
  • 3. Add the oyster and oyster liquor. The oysters will cook very quickly (a minute or less).
  • 4. Add salt if desired. Remove thyme branches.
  • 5. Ladle quickly into warm bowls. Garnish with remaining chopped ingredients and fresh ground pepper. Sprinkle lightly with French Provencal Sea Salt and drizzle with Meyer Lemon Olive Oil.