ISO oyster stew recipe

[shoefling]

My husband asked me to make oyster stew this weekend. I know that it has a milk base and I think that it uses canned oysters. Does anyone have a recipe? TIA

Sarah

[lorilei]

So many variations of this recipe! Here's two that I have:


OYSTER STEW

1/2 cup diced peeled boiling potatoes
1 tablespoon olive oil
1/4 cup chopped onions
2 pints freshly shucked oysters (drain their liquor and reserve)
2 tablespoons minced fresh parsley
2 tablespoons minced garlic
1-1/2 teaspoons salt
1/4 teaspoon white pepper
Freshly ground black pepper
1/2 teaspoon hot pepper sauce
1/2 teaspoon Worcestershire sauce
1 cup heavy cream
2 green onions or scallions, finely minced

In 3 cups of boiling water, cook the potatoes until firm-tender (al dente).Heat the oil in a large skillet over high heat. Add the onions and sauté for 30 seconds. Add the reserved oyster liquor and cook 30 seconds more. Add the parsley, garlic, potatoes, salt, white pepper, and 20 turns of the black-pepper mill, and bring to a simmer. Stir in the hot sauce and Worcestershire and simmer for 1 minute. Add the cream and cook for 3 minutes.

Fold in the green onions and the oysters and cook just until the edges of the oysters start to curl, about 2 minutes. Stay with it to be sure the oysters don't overcook.

To serve, ladle 1-1/2 cups of the stew into each of 4 shallow soup bowls and top each with 2 turns black pepper.

Makes 6 cups, or 4 first-course servings.

From "Emeril's New New Orleans Cooking," by Emeril Lagasse
______________________________

A recipe from Sandy Cove Inn, Iverness - CA

Oyster Stew

Just heat 1 cup of milk and 1 cup of light cream together in a saucepan until very hot, but not boiling.

Add 1 cup of shucked fresh oysters, 2 tbsp of butter and salt to taste.

When the butter is melted, remove the stew from the heat. Place the saucepan in a larger pan of hot water and allow the stew to "ripen" a few minutes.

Add cayenne pepper to taste, serve sprinkled with chopped fresh parsley and enjoy.

[Susan]

WOW! I was just asking my mom for a recipe for Oyster Stew! My family and my husband's have always made it for Christmas Eve so I wanted to have a recipe to carry on the tradition. Thanks for posting these!

~~Susan~~

[SusanL]

Lorlei-you are always so quick to respond! Your recipes look terrific! I truly wish that my husband could enjoy oyster stew, he won't even consider it! Hopefully, we can go with my parents to our club Friday night to have homemade oyster pie; my mom and my husband will be ordering something else! How can you not like oysters? I remember the thread about what people won't eat. I am fortunate that I like mostly everything. Well, I can't eat a recipe that has hot and cold together.
I'll save these recipes for when my husband goes on a business trip- is there one coming up soon? Just a late nighter so that I can make myself some oyster stew! Is it something you learn to eat as you are growing up or what?

[lorilei]

Susan - thanks! Isn't it a wonder how people's tastes develop so differently?

I'm still partial to the theory that our food preferences are almost completely psychological. If we /want/ to like something, we will. If we have no motivation to like something, we'll continue to dislike it.

When I was a young girl, I could barely stomach the idea of eating anchovies. But my father loved them. He ate anchovies w/ capers right out of the can on crackers. Because he liked them so much (and what little girl doesn't look up to her father?), I forced myself to eat one... then two... then three... and pretty soon I had developed an appreciation for them. All because I truly wanted to. http://www.cookinglight.com/bbs/smile.gif That's the story I tell my husband when he says he doesn't like a specific food.

[Beth Y]

I grew up near the Chesapeake Bay region of Va and ate LOTS of oyster stew. I second Lorelei's second recipe. If you have very fresh oysters, the simpler the recipe the better. The way Mom (and now I) always make it is to melt butter in the bottom of the pan, saute the oysters, just a bit (with all the oyster juice). Don't cook too much, then add the milk/cream, at whatever blend you want considering how rich you want it. Add salt and pepper and serve. I agree, it needs to be allowed to sit and let the flavors meld. Serve with oyster cracker (those little octagonal crackers). Mmmmmm.