Western Massachusetts

Bistro Les Gras | Northampton

Bistro Les Gras Holiday Oyster Stuffing

Serves 4-6 as side dish

Ingredidents:
1 large onion
2 stalks celery
1 leek
1 loaf old bread cut into cubes
1 1/2-2 Cup clam juice
12 large oysters, shucked (or 8oz pre-shucked, reserve liquid)
2 slices smoked bacon
1 lemon, zested and half for juice
1/2 Cup cream
1 Tablespoons butter, plus a little extra for brushing
dash paprika
bay leaf
1/4 Cup chopped parsley
salt and pepper

Directions:
1. Preheat oven to 325F.
2. In a sauce pan, heat butter. Thinly slice bacon and add to pan. Slow cook until rendered and
starting to crisp.
3. Mince the celery, onion and whites of the leak. Add to pan with bay leaf and saute on low
heat until soft.
4. While vegetables are cooking, chop oysters reserving any liquids. Mix the reserved oyster
liquid with the cream and 1 1/2 cups clam juice.
5. When the vegetables are soft season lightly with paprika, salt and pepper (keep in mind the
clam juice and oysters add saltiness) then add the parsley, lemon zest and juice, oysters
and cream mixture. Heat until just warm.
6. Place old bread into a casserole dish and and add oyster mixture. Toss to combine. If it is a
touch dry, add a little more cream, clam juice or water as you see fit. The mixture should be
moist but soupy.
7. Cover with foil and bake for 20 minutes. Remove foil, brush with butter and bake for 15
minutes more or until center is hot and top is browned. garnish with lemon slices, parsley
and a sprinkling of paprika if desired.