CLASSIC OYSTER STEW | BETTER HOMES & GARDENS
Provided by Better Homes & Gardens
Categories Recipes and Cooking
Total Time 25 minutes
Number Of Ingredients 11
Steps:
- Drain oysters, reserving liquor. Inspect oysters and remove any bit of shell. Set aside oysters and liquor.
- In medium saucepan heat milk and cream just to simmering; keep warm.
- In Dutch oven heat 4 tablespoons of the butter over medium heat. When butter is melted and bubbling, add onion, celery, and 1/2 teaspoon of the salt, stirring well to coat in butter. Cook slowly, about 10 minutes, stirring often until onion is tender and translucent. Sprinkle flour over vegetable mixture. Cook 2 minutes more, stirring well to blend in the flour. Slowly whisk in the hot milk and cream; ring mixture back to a low simmer, stirring occasionally.
- Meanwhile, in a 12-inch nonstick skillet heat remaining 3 tablespoons butter over medium heat until hot and bubbly. Add drained oysters in a single layer. Sprinkle remaining salt and a few grinds of black pepper. Cook just until oysters begin to curl around the edges and gills are slightly exposed. Transfer oysters to the milk mixture in Dutch oven. Turn off heat.
- Add oyster liquor to hot skillet. Cook 2 to 3 minutes, until liquor comes to boiling. Immediately transfer to stew in Dutch oven; stir. Sprinkle cayenne and stir in. Cover and let stand for 10 minutes. Sprinkle servings with parsley.
Nutrition Facts : Calories 342 calories, CarbohydrateContent 11 g, CholesterolContent 121 mg, FatContent 30 g, ProteinContent 8 g, SaturatedFatContent 18 g, SodiumContent 303 mg, SugarContent 6 g
OYSTERS WITH A CLASSIC MIGNONETTE SAUCE RECIPE | ANNE ...
Provided by Anne Burrell
Categories appetizer
Total Time 25 minutes
Cook Time 15 minutes
Yield 12 oysters
Number Of Ingredients 4
Steps:
- Stir together the vinegar, shallots and 1/4 teaspoon salt and pepper in a small bowl. Let sit for at least 10 minutes to let the flavors combine. Drizzle the sauce over the oysters.
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