Oyster Chowder from Syrah Bistro

This recipe was provided by Chef Josh Silvers of Syrah Bistro in Santa Rosa.

1/2 c. carrots, diced
1/2 c. fennel, diced
1/2 c. onion, diced
1/2 c. celery, diced
1/2 c. mushrooms, diced
1/2 tsp. garlic, minced
2 c. Hog Island Sweetwater oysters, chopped shucked
1 oz. Pernod
1/2 c. Inman Family Pinot Gris
3 TB. butter, unsalted
2 c. water
2 c. cream
1 tsp. tarragon, chopped
1 tsp. Italian parsley, chopped
salt & pepper, to taste
Tabasco

Melt butter & sauté first five ingredients and sweat, then add garlic cook 2 minutes. Add Pernod and flambé. Add wine, oysters and the juice, cook 2 minutes. Add cream and water, bring to a simmer, add tarragon cook 10 to 15 minutes. Season with salt and pepper and Tabasco to taste. Pour in to a warm bowl, top with parsley and serve.

Serves 4-6