Oysters are a wonderful starter to any meal, and this creamy oyster bisque is particularly good (but there is no note in the recipe regarding aphrodisiac qualities). This came from Australia and featured the world famous Sydney Rock Oysters, but any style will do and the recipe as presented calls for bottled oysters which makes it even easier here, being plentiful and cheap at the markets. The recipe also mentions Guinness beer, but any of the heavy British brands will do which can be purchased in cans.
| Ingredients | Serves 4-6 |
| Bottled oysters (reserve the liquid) | 24 |
| Fish stock (including water drained from bottled oysters) | 1 cup |
| Guinness | ½ cup |
| Small white onion diced | 1 |
| Celery, diced | 1 stalk |
| Potato peeled and diced | 400gm |
| Thyme | 1 tspn |
| Low fat milk | ½ cup |
| Freshly ground pepper to taste | |
| Parsley for garnish | |
Cooking Method
Heat two tablespoons of the stock in a large saucepan and add the onion and celery. Cook over low heat until onion is transparent. Add the Guinness, remaining stock, potato and thyme and cook until potatoes are soft and most of the liquid is absorbed. Transfer to a blender with half of the oysters, milk and pepper and puree until smooth. Bring back to the boil and serve immediately with a few oysters placed on top of each dish. Garnish with fresh parsley.
