Thicker Oyster Stew Food

OYSTER STEW

Steps:

• Melt butter in 1 1/2-quart saucepan over low heat. Stir in oysters. Cook, stirring occasionally, just until edges curl.
• Heat milk and half-and-half in 2-quart saucepan over medium-low heat until hot. Stir in salt, pepper and oyster mixture; heat until hot. Garnish with parsley and bell pepper.

OYSTER STEW FOR ONE OR TWO

Steps:

• Melt the butter in a heavy-bottomed skillet or wok over medium-high heat; cook and stir the celery and garlic in the butter until the celery is soft, 5 to 7 minutes. Add the flour and stir, scraping the bottom of pan until flour is lightly toasted. Slowly add the milk and half-and-half to the roux, stirring constantly. Stir the onion powder, parsley, and salt into the mixture. Reduce heat to medium-low; continue cooking and stirring until the mixture bubbles and thickens, 5 to 7 minutes.
• Add the oysters with the liquid from the container to the mixture; cook until the edges of the oysters curl, about 5 minutes more. Season with pepper just before serving.

OYSTER STEW

Steps:

• Melt the butter in a large skillet over medium heat, and cook the celery and shallots until shallots are tender.
• Pour half-and-half into a large pot over medium-high heat. Mix in the butter, celery, and shallot mixture. Stir continuously. When the mixture is almost boiling, pour the oysters and their liquid into the pot. Season with salt, pepper, and cayenne pepper. Stir continuously until the oysters curl at the ends. When the oysters curl the stew is finished cooking; turn off the heat and serve.

VEGAN WINTER STEW

Steps:

• Preheat the oven to 400°F.
• Heat the oil in a large ovenproof pot over a medium heat. Add the carrots and shallots, then increase the heat and cook for 6 minutes until slightly caramelized and brown. Add the mushrooms, bay leaves and fresh thyme, and cook for another 2 minutes. Sprinkle over the flour and mix to combine, then pour in the red wine. Increase the heat to high and cook, stirring now and then, until the wine is reduced by half, roughly 3 minutes.
• Add the tomatoes, sweet potatoes, vegetable stock and miso paste and mix to combine. Season to taste with salt and a generous amount of black pepper.
• Transfer to the oven with the lid on and cook for 40 minutes, until the carrots have softened. Top with fresh parsley. Stew will keep in the fridge 3 days, or in the freezer for 3 months.

THICKER OYSTER STEW

Steps:

• In a soup pot, melt butter. Add the finely chopped onions and celery and minced garlic. Cook for about five minutes until veggies are tender.
• Add the oysters and their liquid to the pot. Bring to a boil and boil for 4-5 minutes, until oysters curl; reduce heat to a simmer.
• In a small cup whisk together 1/4 flour in 1/4 water until very smooth; add this to soup pot, stirring constantly.
• Add all remaining ingredients to the soup pot. Cook over med heat, stirring frequently, for about 10-12 more minutes or until heated through and thickened.
• Serve.

OYSTER CHOWDER

Steps:

• In a medium sauce pan, cut up the bacon into small pieces with scissors, cook bacon and leave only one tablespoon of bacon grease and put in the 2 tbsp of margarine and cubed potatoes and 1/4 cup of onion.
• Saute the potatoes and onion in the bacon and butter until becomes soft.
• Add the flour and stir, coating the potatoes and onion.
• Add the oyster and corn liquid and bring to a boil.
• After about 5 minutes, add the corn and oysters, salt and pepper, garlic and milk.
• Stirring constantly, lower the temperature and let simmer for another 5 minutes.
• Make sure that the potatoes are cooked thoroughly and if done add your parsley.
• VIOLA!

30-MINUTE OYSTER STEW RECIPE

Steps:

• Drain the oysters over a bowl with a sieve and rinse under cold water to remove any sand or shell bits. Reserve the oyster juice. Roughly chop the oysters.
• Place a paper towel over a mesh sieve to catch any sand and impurities and run the reserved oyster juice through the sieve into a clean bowl.
• Heat a large pot over medium high heat.
• Add bacon fat or butter.
• Once the fat is melted and hot, add potatoes, celery and shallot. Cook for 2-3 minutes, stirring frequently.
• Reduce heat to medium and add flour, old bay seasoning and salt. Cook, stirring constantly, until flour is nicely toasted, about 1 minute.
• Slowly add reserved oyster juice, continuously stirring everything and scraping the fond (brown bits), built on the bottom of the pan. The mixture will get super thick, which is normal. If needed, add a little bit (1-2 tablespoons) of water to get all the brown bits scrapped off.
• Then slowly pour in milk, while stirring everything constantly, to gradually incorporate everything.
• Reduce heat to low/simmer, and slowly heat the soup up, about 10 minutes. (TIP:Don't rush this step, because if you bring the soup to a boil, it'll curdle, which won't affect the flavor, but it'll look unappetizing.)
• Add oysters and cook for another 2-3 minutes.
• Serve immediately with fresh parsley, hot sauce and soda crackers.
• Store leftover oyster stew in an airtight container in the fridge for up 3 days, or freeze for up to 1 month. Thaw frozen oyster stew in the fridge overnight, and then reheat it slowly over low heat.