Oyster broth

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Oyster broth


  • 6 rock oysters
  • 300ml simgle cream
  • 1 fish stock cube
  • 1 small glass dry white wine
  • 300ml water
  • 2 tbsp chopped chives

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  1. Place stock cube, wine and water in a pan and simmer until reduced by two thirds.
  2. Shuck the oysters and place the juice and flesh into a blender then liquidise until smooth.
  3. Mix equal parts of cream with the hot reduction, bring to the boil and pour onto the oyster mixture in the blender. Liquidise again until very frothy.
  4. Return to the pan and warm through but do not allow to boil. Add chives and serve.