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Poached Oysters in Fennel-Saffron Soup


Poached Oysters in Fennel-Saffron Soup Recipe

Ingredients:
  • 2 tablespoons (1/4 stick) unsalted butter
  • 2 medium fennel bulbs, trimmed, each cut lengthwise into 6 wedges
  • 1 cup water
  • 1 tablespoon olive oil
  • 3 garlic cloves, chopped
  • 1/8 teaspoon crumbled saffron threads
  • 4 8-ounce bottles clam juice
  • 1 cup whipping cream
  • 3 tablespoons Pernod or other anise-flavored liqueur
  • 3 cups freshly shucked oysters or three 8-ounce jars shucked oysters
Directions:
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