Oyster Stew

A Cove Cuisine Soup & Stew

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Oyster Stew

Light, yet oh so tasty!

  • Side Dish
  • {{ (15<60) ? (15) + 'm' : (15 %60==0)?(15 -15%60)/60 + 'h' : ((15 -15%60)/60 + 'h' + ' ' + 15%60 + 'm') }}
  • {{ (20<60) ? (20) + 'm' : (20 %60==0)?(20 -20%60)/60 + 'h' : ((20 -20%60)/60 + 'h' + ' ' + 20%60 + 'm') }}
  • Four
  • Easy
  • :      
Soups & Stews

Ingredients:

  • 4 tablespoons Butter
  • 24 freshs Oysters, with liquid
  • 13 ouncess Whole Milk
  • 13 ouncess Cream or Half and Half
  • 1/4 teaspoons Kosher Salt
  • 1/4 teaspoons White Pepper
  • 2 smalls Shallots
  • 2 tablespoons Parsley, chopped
  • 2 dashs Crystal Sauce
  • 1 pinchs Paprika

Instructions:

  • 1 Stir butter and shallots in stockpot over medium heat until butter begins to brown.
  • 2 Stir shallots into browned butter. Cook and stir until translucent, 5 to 7 minutes.
  • 3 Pour reserved oyster liquor, milk, and cream into the stockpot; bring mixture to a simmer. Reduce heat to medium-low and stir in oysters.
  • 4 Cook until oyster edges begin to ruffle, about 3 minutes. Remove from heat
  • 5 Stir in parsley; season with sea salt to taste. Ladle into bowls and garnish with sweet paprika and oyster crackers.

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Bon Appetit!

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