GOLDEN OYSTER RECIPES

GOLDEN OYSTER STEW RECIPE | MYRECIPES

Golden Oyster Stew Recipe | MyRecipes image

Oyster liquor is the liquid found in the container with shucked oysters (or inside the shell of whole oysters). Enjoy this stew on a cold evening or freeze for up to two months.

Provided by MyRecipes

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield Makes 6 servings

Number Of Ingredients 14

Ingredients

2 tablespoons butter
½ cup chopped onion
½ cup sliced celery
1 (8-oz.) package sliced fresh mushrooms
2 tablespoons all-purpose flour
2 cups milk
1 cup (4 oz.) shredded sharp Cheddar cheese
1 (10 3/4-oz.) can cream of potato soup, undiluted
1 (2-oz.) jar diced pimiento, undrained
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon hot sauce
1 (12-oz.) container standard oysters, undrained
Saltines or oyster crackers (optional)

Steps:

Melt butter in a Dutch oven over medium heat; add onion and celery, and cook, stirring occasionally, 8 minutes or until tender. Add mushrooms, and cook, stirring occasionally, 5 minutes. Add flour, and cook, stirring constantly, 1 minute.
Gradually stir in 2 cups milk; cook, stirring often, 5 minutes or until mixture is thickened and bubbly.
Reduce heat to low, and stir in cheese and next 5 ingredients. Cook, stirring often, 3 minutes or until cheese melts and mixture is hot.
Add oysters and oyster liquor, and simmer 3 minutes or just until edges of oysters begin to curl. Serve with crackers, if desired.
Note: To make ahead, prepare the stew through Step Freeze the mixture in a large zip-top plastic freezer bag for up to 2 months. Thaw in the refrigerator overnight. Heat in a Dutch oven over medium-low heat 10 minutes or until thoroughly heated. Proceed with recipe as directed in Step
Choosing the Best: Fresh shucked oysters are found in the seafood department of supermarkets or at seafood markets. We don't recommend substituting canned oysters in this recipe. Fresh oysters come in 12-oz. containers and range in size from standards (the smallest) to counts (the largest). Standards and selects are the most economical and are the best choices for oyster stew.

GOLDEN OYSTER STEW RECIPE - FOOD.COM

Golden Oyster Stew Recipe - Food.com image

This recipe comes from the February 2007 edition of Southern Living Magazine who suggests using only fresh oysters found in the fresh seafood department of your grocery store. Using canned oysters for this recipe is not recommended. Standard sized oysters are best for this stew. See *Note below for make ahead instructions & selecting oysters.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons butter
1/2 cup onion, chopped
1/2 cup celery, sliced
1 (8 ounce) package fresh mushrooms, sliced
2 tablespoons all-purpose flour
2 cups milk
1 cup cheddar cheese, shredded (sharp)
1 (10 3/4 ounce) can cream of potato soup, undiluted
1 (2 ounce) jar pimiento, undrained, diced
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot sauce
1 (12 ounce) container oysters, standard-size, undrained (save oyster "liquor")
saltines (optional) or oyster crackers (optional)

Steps:

Melt butter in a Dutch oven over medium heat; add onion and celery, and cook, stirring occasionally, 8 minutes or until tender.
Add mushrooms, and cook, stirring occasionally, 5 minutes. Add flour, and cook, stirring constantly, 1 minute.
Gradually stir in 2 cups milk; cook, stirring often, 5 minutes or until mixture is thickened and bubbly.
Reduce heat to low, and stir in cheese and next 5 ingredients.
Cook, stirring often, 3 minutes or until cheese melts and mixture is hot.
Add oysters and oyster liquor, and simmer 3 minutes or just until edges of oysters begin to curl.
Serve with crackers, if desired.
*Note:
To make ahead, prepare the stew through adding and melting cheese. Freeze the mixture in a large zip-top plastic freezer bag for up to 2 months. Thaw in the refrigerator overnight. Heat in a Dutch oven over medium-low heat 10 minutes or until thoroughly heated. Proceed with recipe as directed.
**Choosing the Best: Fresh shucked oysters are found in the seafood department of supermarkets or at seafood markets. We don't recommend substituting canned oysters in this recipe. Fresh oysters come in 12-oz. containers and range in size from standards (the smallest) to counts (the largest). Standards and selects are the most economical and are the best choices for oyster stew.

Nutrition Facts : Calories 262.9, FatContent 15.5, SaturatedFatContent 9.1, CholesterolContent 72.2, SodiumContent 763.4, CarbohydrateContent 16.4, FiberContent 1, SugarContent 2.4, ProteinContent 15.2

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This recipe comes from the February 2007 edition of Southern Living Magazine who suggests using only fresh oysters found in the fresh seafood department of your grocery store. Using canned oysters for this recipe is not recommended. Standard sized oysters are best for this stew. See *Note below for make ahead instructions & selecting oysters.
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