Aphrodisiac Oyster stew

The month of love has begun. It is interesting that oysters still remains to be the sensuous ingredient of choice among the hot blooded males and females. In various forms, oysters have inspired poems, battles, odes, and loves. And the love of oysters has created a steady following. And with that following of course comes recipes that burn the shortest route to heart. Let us start off February with this Oyster stew with bacon and onion. Serves, of course, two.
3-4 small potatoes, peeled and diced
1/2 white onion, chopped
4 cloves garlic, chopped fine
1 tbsp butter, unsalted
4-6 smoked bacon slices, chopped
1 cup milk
1 cup 35% fat cream
1/2 cup chicken stock
Salt and pepper
10 pcs oysters, shelled and cleaned

  1. Put on a CD of 'Astrud Gilberto', 'Julia Fordham' or 'Everything but the Girl'.

  2. In a small stock pot over medium heat, melt butter. Add bacon and swirl around with a spoon to coat evenly. Cook until the fat turns transparent and the delicious smell of bacon permeates the kitchen, about 4 minutes.

  3. Add the garlic and onion, and stir. Cook until garlic is tender and the onions start caramelizing. Follow the rhythm of the music playing in the background. Toss in the potatoes. Hear the sizzle, feel the heat.

  4. Add the oysters. Toss around for a minute or two, then add the chicken stock. Bring to boil, then lower heat to a smimmer. Let simmer for around two minutes.

  5. Add in the cream slowly, stirring, then the milk. Let simmer for another minute, or until the potatoes are tender.

  6. Sensually season to taste with salt and pepper. Add a few drops of tabasco if you like
  7. Serve in deep bowls, or serve each other.

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