During the Christmas holiday some of my favorite treats are oysters, served in all sorts of dishes, from on-the-half-shell to in a casserole. Here's my recipe for oyster stew...
Now Oyster stew is a worthy project, and a little touchy to get just right.
...
In a cast iron pot, melt a stick of butter.
Add six to eight crushed cloves garlic, a dash of Tabasco and about a teaspoon of Worcestershire.
Add your favorite seasoning salt to taste - I recommend Raven's, Tony Chachere's, Zatarain's or Old Bay, - all are excellent, and a palmfull of freshly ground black pepper.
Put in a quart of Nelson's Select Oysters (the finest, fattest most tightly packed oysters on the market, from Bon Secour Fisheries), turn up the heat and bring to a boil, stirring gently the while.
The *instant* the oysters boil, *immediately* remove the oysters from the pot and drain any liquid off 'em back into the pot. This keeps the oysters plump and tender - overcooked oysters are like rubber bands - while extracting some oyster juice into the pot.
Add half a cup of white wine and the finely cut whites from a bunch of spring onions; keep stirring over high heat; reduce to about 1/3 original volume, or until you're out of steam, whichever comes first.
Reduce heat to medium, stir in a quart of half-n-half and a quart of whole milk (this is the low calorie recipe - you can go all the way up to all cream for the ultimate heart stopper), continue stirring, and bring the liquid up to just shy of a boil - but *do not* boil.
Add the oysters back into the stew, and the cut up tender part of the green onion tops.
Serve and enjoy. (Adding Tabasco to taste is acceptable)
I like mine with garlic toast.
...
Rick
Now Oyster stew is a worthy project, and a little touchy to get just right.
...
In a cast iron pot, melt a stick of butter.
Add six to eight crushed cloves garlic, a dash of Tabasco and about a teaspoon of Worcestershire.
Add your favorite seasoning salt to taste - I recommend Raven's, Tony Chachere's, Zatarain's or Old Bay, - all are excellent, and a palmfull of freshly ground black pepper.
Put in a quart of Nelson's Select Oysters (the finest, fattest most tightly packed oysters on the market, from Bon Secour Fisheries), turn up the heat and bring to a boil, stirring gently the while.
The *instant* the oysters boil, *immediately* remove the oysters from the pot and drain any liquid off 'em back into the pot. This keeps the oysters plump and tender - overcooked oysters are like rubber bands - while extracting some oyster juice into the pot.
Add half a cup of white wine and the finely cut whites from a bunch of spring onions; keep stirring over high heat; reduce to about 1/3 original volume, or until you're out of steam, whichever comes first.
Reduce heat to medium, stir in a quart of half-n-half and a quart of whole milk (this is the low calorie recipe - you can go all the way up to all cream for the ultimate heart stopper), continue stirring, and bring the liquid up to just shy of a boil - but *do not* boil.
Add the oysters back into the stew, and the cut up tender part of the green onion tops.
Serve and enjoy. (Adding Tabasco to taste is acceptable)
I like mine with garlic toast.
...
Rick