Name: Creamy Oyster and Watercress Stew
Yield: 6 Servings
Ingredients: 2 tablespoons vegetable oil; 4 leeks, white and pale-green parts only, thinly sliced; 2 garlic cloves, finely chopped; osher salt, freshly ground pepper; 1 cup dry white wine; 2 dozen oysters, freshly shucked, liquor reserved; 4 cups low-sodium vegetable broth; Pinch of saffron threads (optional); 1 large bunch watercress, tough ends trimmed, chopped (about 3 cups), plus finely chopped for serving; 1/2 teaspoon crushed red pepper flakes; 1/2 cup heavy cream, plus more for serving; Crusty bread (for serving)

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Jason Lowe

The oysters will plump slightly in the hot soup and take on a creamy but firm consistency; if overcooked, they’ll become rubbery.

Recipe notes