Down Home Southern Oyster Stew Food

CLASSIC OYSTER STEW RECIPE

Steps:

• Drain oysters, reserving oyster liquor (about 1 cup). Heat milk and oyster liquor in a small saucepan over medium heat, whisking occasionally to prevent scorching, 3 to 4 minutes or until mixture just begins to steam. Add oysters, and season with desired amount of salt and pepper. Cook 4 to 5 minutes or until the edges of the oysters just begin to curl. Remove pan from heat. Using a slotted spoon, transfer oysters to a plate to prevent them from overcooking.
• Melt butter in a large saucepan over medium heat. Add shallot and garlic, and cook, stirring often, 4 minutes or until tender. Sprinkle flour over shallot mixture, and cook, whisking constantly, 1 to 2 minutes or until completely incorporated and bubbly. Gradually whisk in half-and-half and next 3 ingredients. Bring to a boil, whisking constantly. Gradually stir in reserved milk mixture and oysters. Reduce heat to medium-low, and cook, stirring occasionally, just until warmed through. Season to taste with salt, pepper, lemon juice, and hot sauce. Serve with crackers.

DOWN HOME SOUTHERN OYSTER STEW

Steps:

• 1. Saute shallots in butter.
• 2. Add milk and cream, and simmer until almost boiling.
• 3. Season with salt and pepper.
• 4. Add oysters and liquid. Simmer until edges curl.
• 5. Serve in individual bowls with a pat of butter on top.

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:

• In large skillet, fry bacon until crisp. Remove bacon from skillet w/ slotted spoon. Reserve bacon fat.
• In large 10QT pot, sweat onions, celery and leeks in bacon fat. Add fresh thyme and lemon peel. Continue to cook for another 2 to 3 minutes. Season with S & P.
• In a separate pot, bring fish fumet to a boil. Reduce heat to medium and poach the oysters in small batches for 2 to 3 minutes per batch. Cool oysters on a sheet pan and set aside.
• Strain the poaching liquid into the large pot with the veggies. Add the milk and bay leaves.
• In the large skillet melt the butter and whisk in the flour. Slowly whisk in ladles of stock to make a smooth loose mixture. Add this mix to large pot. Stir well. Add nutmeg.
• Allow soup to simmer until thickened. Check seasonings.
• Garnish: Saute potatoes and celery root in bacon fat until tender. Just before serving, toss potatoes and celery with bacon and scallions.
• Finish soup: Just before serving, stir cream into soup. Add poached oysters. Serve soup in bowls and top with potato-bacon mix.