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Spicy Oyster Soup
This document also available in Spanish
Serves 4
Ingredients
16 each |
oysters, shucked |
|
1/4 cup |
olive oil |
1 each |
chopped, small onion |
1 tablespoon |
minced, garlic |
2 each |
chopped, ribs of celery |
1 each |
chopped, carrot |
2 each |
chopped, potatoes |
1 quart |
water |
1 each |
8 oz. can tomato sauce (salsa de el pato) |
1 each |
chopped, tomato |
Salt and pepper to taste |
Preparation
- Purchase oysters from a reputable vendor. Make sure they are completely closed shut.
If an oyster shell is open discard.
- Clean oysters thoroughly with water and scrub them with a brush so they are free of sand or dirt.
- Shuck the oysters with a knife and rinse oyster thoroughly with water to clean any sand or dirt.
- Using a one-gallon soup pot, bring oil to the smoking point.
- Add the onions and garlic and cook for 2 minutes.
- Add celery, carrots, and potatoes and continue to cook for 2 more minutes. Stir constantly so the
vegetables are infused with flavor, not browned.
- Add the water and the tomato sauce and bring to a boil.
- Add the shucked oysters, season with salt and pepper and simmer until vegetables become fork
tender, 10 to 15 minutes.
- Ladle hot soup into 4 bowls and serve hot.
GARNISH: Fried tortilla chips or chopped cilantro and a wedge of lemon.