Oyster Stew
This stew rich enough for a meal. Serve it with bread or crackers and a tossed salad. In the Midwest, it's served with butter-style crackers.
INGREDIENTS | SERVES 4
- 4 tablespoons butter
- 1 tablespoon yellow onion or shallot, finely chopped
- 1 cup whole milk
- 1 cup heavy cream
- Salt and white pepper to taste
- 2 pints fresh oysters
- OPTIONAL: fresh parsley, chopped, to taste
Shuck the oysters. Start by folding a thick cloth several times to create a square. Use the cloth to steady each oyster firmly on a flat surface as you shuck it; the cloth will also help protect your hand.
Insert the tip of an oyster knife between the shell halves and work it around from one side to the other as you pry the shell open. Use a sharp filet or paring knife to cut away the muscles from the flat shell.
Bend the shell back, break it off, and discard it. Run the knife underneath the oyster to detach it completely and pour it and the oyster juices into a measuring cup. Discard the bottom shell. Repeat until you have 3 cups.
Melt the butter in a heavy 2-quart saucepan over medium heat. Add the onion and sauté until transparent. Reduce the heat to low, add the milk, cream, salt, and pepper; bring to a light simmer.
Add the oysters and juices. Heat only until the oysters are hot; do not overcook. Ladle into bowls and serve immediately. Garnish with parsley, if desired.
