Creamy Oyster Stew Food

CREAMY OYSTER STEW

Steps:

• Saute green onions in butter in a Dutch oven until onions are tender. Add remaining ingredients to onion mixture. cook over low heat until edges of oysers begin to curl and mixture is hot, but not boiling. Serve with oyster crackers.

OYSTER STEW

Steps:

• In a large saute pan, melt the 4 tablespoons butter. Stir in the flour, stirring constantly and cook for 3 to 4 minutes. Add the onions and celery and cook for 2 minutes. Stir in the milk and oyster liquid. Season the mixture with salt, cayenne and black pepper. Bring the liquid up to a simmer. Simmer the liquid for 3 to 4 minutes. Add the oysters, garlic and parsley. Bring the liquid back up to a simmer and cook for 3 to 4 minutes, or until the oysters curl. Stir in the remaining 2 tablespoons butter and remove from the heat. Ladle the soup into the terrine.

OYSTER STEW

Steps:

• Heat butter in a saucepan over medium-low heat. Add onion and celery; cook until softened, about 8 minutes. Do not brown. Add milk, cream, salt, cayenne, white pepper, and liquor. Bring just to a boil; cook, barely simmering, 5 minutes. Add oysters; cook just until edges curl, 3 to 4 minutes. Garnish with paprika; hot sauce, if using; and crackers. Serve.

QUICK-BUT-YUMMY OYSTER STEW

Steps:

• Stir the evaporated milk and water together in a large pot over medium-low heat; bring to a gentle boil.
• Stir butter into the liquid. Season with salt and black pepper. Cook, stirring occasionally, until the butter melts completely, 5 to 7 minutes.
• Stir the oysters into the liquid; continue cooking at a simmer until the edges of the oysters begin to curl, about 15 minutes.

OYSTER STEW WITH FRESH ROSEMARY

Steps:

• ---AboutFresh Oysters--- If using fresh oysters, make sure they snap closed when touched (if they are open), otherwise discard.
• It is handy to use a shucking knife and gloves.
• If you do not have shucking gloves, drape a towel over your palm (those shells can be sharp!).
• Hold the oyster firmly in one hand, shucking knife in the other.
• Slip the knife blade between the top and bottom of the shell near the hinge on the back.
• Run the knife all the way around until you get to the other side (be careful, this is more easily said than done!).
• Using a twisting motion with the knife, pry the top and bottom shells apart- be gentle so you don't lose the liquor.
• Cut the oyster free from its shell; there's a little tough knob on the underside you'll have to sever.
• Place the oyster and its liquor into a bowl and repeat with the remaining oysters.
• Note: if you were serving them on the half-shell, you would just leave them in the shell and place them on a platter with some crushed ice.
• ---Forthe Stew--- In your soup pot, saute the onion and celery in the mixture of butter and oil until the onion is translucent.
• Add the wine and cook for 3-4 minutes.
• Add the stock and season to taste with salt and pepper.
• Turn heat to low, and simmer, covered, for about 15 minutes.
• Stir in the half and half and heat through for about 5 minutes.
• Add the oysters with their liquor and cook until the oysters have just plumped up and their edges have curled (no more than 3 minutes).
• Add the minced rosemary and check for seasoning.
• Serve warm, garnished with sprigs of rosemary, if desired.