Weeks before, I was always away from home. Business trip in Shanghai. A day after, flight to Milan and then to Portugal. Nice days, sunshine and new experience in Portugal. Jetlag the whole week. Late night and crazy work. Tiresome accumulated. It’s Friday, an evening that I can finally relax, to do things I like and experiment new recipes. Yeah, oyster chowder. Fresh vegetable soaked in tomato, rosemary and oregano. A taste of just cooked oyster, a hint of the sea. Succulent and unique oyster. Fantastic! The bonus is: healthy yet full of flavours!
1 onion, sliced
Oysters, as many as you like. Just cook them before serving
4 button mushroom
1 glove garlic
Around 400ml water
2 fresh tomato, diced and 1/2 can tomato
1 bay leaf
rosemary & oregano
Saute the onion and mushroom until golden. Add garlic and stir for 1 minute.
Add water, chicken powder, chopped tomatoes, rosemary and oregano.
Bring to boil, reduce heat and simmer, partially covered, for 25 minutes.
Add zucchini, cover and simmer for 10 minutes.
Add oyster and simmer until just cooked, edges begin to curl.
Ladle the soup and oysters into bowls. Sprinkle with parsely and serve immediately.