Oyster Stew |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1-1/4 cups cold water | 3 dozen small to medium oysters in their liquor, about 18 ounces | 1/4 pound (1 stick) unsalted butter |
| 1 cup finely chopped celery | 1/2 teaspoon ground red pepper (preferably cayenne) | 1/4 teaspoon white pepper |
| 1/4 teaspoon salt | 1/2 cup finely chopped green onions | 2 cups heavy cream |
| 1 | Add the water to the oysters and refrigerate for at least 1 hour. Strain and reserve the oysters and oyster water; refrigerate until ready to use. |
| 2 | In a large skillet combine the butter, celery, peppers, salt and 3/4 cup of the oyster water; cook over high heat 3 minutes, shaking pan (versus stirring) almost constantly. Add the remaining 1/2 cup oyster water and continue cooking and shaking the pan 1 minute. Stir in the green onions. Gradually add the cream, whisking constantly. Bring the mixture to a boil, whisking almost constantly. Add the oysters and cook just until oysters curl, about 2 to 4 minutes, whisking constantly. Remove from heat and serve immediately, stirring well as you ladle out the portions. |
| 3 | For a main course, ladle 9 oysters, a little of the vegetables and 1 cup of the liquid into each serving bowl; for an appetizer, serve half that amount. |