Oyster Stew

Name: Oyster Stew
Total time: 1200 s
Yield: 2 servings
Cuisine: American
Ingredients: 4 Tbs Butter; 1 medium Celery Stalk, finely diced; 1 medium Garlic Clove, minced; 2 Tbs White Flour; 2 cups Milk; 1/2 cup Heavy Cream; 1/2 tsp Onion Powder; 1/2 tsp minced Fresh or Freeze Dried Parsley Flakes, plus some for dusting; 1/2 tsp Kosher Salt; 2 cup fresh Oysters packed in Oyster liquor; 1 grind or two of Ground Black Pepper; About an hour before cooking, measure out the milk, cream, and oysters to get to room temperature. Prepare the rest of the ingredients; Melt the butter in a soup pot over medium heat. Stir in the celery and garlic and cook until soft; Add the flour and stir until the roux gets a light tan in color; Slowly add the milk and cream to the roux, stirring constantly; Stir the Onion Powder, Parsley, and Salt into the stew. Reduce heat to medium-low; continue cooking and stirring until the mixture bubbles and thickens, 5 to 7 minutes. Reduce heat to barely simmer; Add the oysters with the liquid from the container to the mixture; cook until the edges of the oysters curl, and slightly thickened, about 5 minutes more. Season with pepper and serve immediately; Ladle into bowls, dust with parsley, and serve along with crusty bread

Paul Rybak @cook_24799189

Western NC Mountains

I don't remember where I found this. Our store has raw oysters in a plastic can in the fish dept.

Paul Rybak @cook_24799189

Western NC Mountains

I don't remember where I found this. Our store has raw oysters in a plastic can in the fish dept.

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Ingredients

20 minutes

2 servings

4 TbsButter
1medium Celery Stalk, finely diced
1medium Garlic Clove, minced
2 TbsWhite Flour
2 cupsMilk
1/2 cupHeavy Cream
1/2 tspOnion Powder
1/2 tspminced Fresh or Freeze Dried Parsley Flakes, plus some for dusting
1/2 tspKosher Salt
2 cupfresh Oysters packed in Oyster liquor
1grind or two of Ground Black Pepper
Cook
About an hour before cooking, measure out the milk, cream, and oysters to get to room temperature. Prepare the rest of the ingredients
Melt the butter in a soup pot over medium heat. Stir in the celery and garlic and cook until soft
Add the flour and stir until the roux gets a light tan in color
Slowly add the milk and cream to the roux, stirring constantly
Stir the Onion Powder, Parsley, and Salt into the stew. Reduce heat to medium-low; continue cooking and stirring until the mixture bubbles and thickens, 5 to 7 minutes. Reduce heat to barely simmer
Add the oysters with the liquid from the container to the mixture; cook until the edges of the oysters curl, and slightly thickened, about 5 minutes more. Season with pepper and serve immediately
Ladle into bowls, dust with parsley, and serve along with crusty bread

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20 minutes

1

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Paul Rybak @cook_24799189

on July 06, 2020 00:59

Western NC Mountains

Retired at age 55 and enjoying the mountains. I'm now 72, married for 50 years. :) I love to cook but I don't care if ingredients are Organic nor GMO, Gluten-free, low calorie, or low Cholesterol! And Never use low/no-Fat as I enjoy good food. I never take procedural pictures as most cooks know how to boil water and stir sauces.

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Stew Onion Pepper Oyster Celery Butter Garlic

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Oyster Stew

Oyster Stew

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