Kate wrote:

> The closest I have ever come to eating a mollusc was
> my grandmother's oyster stew. I would eat the broth
> but not the oysters. The flavor wasn't bad. It's mainly
> a texture thing with me.

Well then, maybe you'd like this, since the oysters are pureed:

Good Eats Oyster Soup (from the Good Eats TV show, obviously)

4 cups heavy cream
1 pint oysters and liquor, separated
1 tablespoon unsalted butter
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1 teaspoon celery seed
1 1/2 teaspoons hot pepper sauce
1 tablespoon lemon juice
2 tablespoons freshly chopped parsley leaves, chervil, or chives
Salt and pepper

In a heavy 2-quart saucepan over medium heat, bring the heavy cream and
oyster liquor from the oysters to a simmer. Remove from the heat.

Meanwhile, in a large saute pan over medium heat, melt the butter. Add the
celery and a pinch of the salt and sweat for 3 to 4 minutes. Add the onion
and continue cooking until translucent, about 4 to 5 minutes. Add celery
seed, hot pepper sauce, and oysters and cook for 1 to 2 minutes, or until
the edges of the oysters start to curl.

Transfer the oysters to the carafe of a blender and add enough of the cream
just to cover.* Puree until the mixture is smooth. Return the remaining
cream to medium heat, add the pureed mixture, and cook until heated through.

Just before serving, add the lemon juice, chopped herbs, and season with
salt and pepper, to taste.

*When blending hot liquids: Remove liquid from the heat and allow to cool
for at least 5 minutes. Transfer liquid to a blender or food processor and
fill it no more than halfway. If using a blender, release one corner of the
lid. This prevents the vacuum effect that creates heat explosions. Place a
towel over the top of the machine, pulse a few times then process on high
speed until smooth.


Bob