Oyster And Sea Urchin Stew Recipes

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OYSTER PAN ROAST WITH SEA URCHIN BUTTER



Oyster Pan Roast With Sea Urchin Butter image

Provided by Sam Sifton

Categories     dinner, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

About 1 1/4 ounces sea urchin (1/2 small tray), see note
1/4 teaspoon kosher salt, more to taste
1 lemon, juiced
1/4 pound (one stick) sweet butter, at room temperature
1 tablespoon extra virgin olive oil
4 medium shallots, finely diced
1 clove of garlic, minced
1 cup dry vermouth, or a dry white wine
4 cups best-quality fish stock
4 cups heavy cream
24 oysters, shucked, with their liquor
Good-quality peasant bread, toasted

Steps:

  • Place a sieve over a large mixing bowl. Using a rubber spatula, pass sea urchin through sieve. Season with salt and one-quarter of the lemon juice, then purée in a food processor. Add butter gradually until compound is creamy and still tastes strongly of uni. (You may find that you do not need full amount of butter.) Check seasoning, adding salt and lemon juice to taste, then transfer to small bowl and refrigerate until ready to use.
  • Place a heavy pan over medium heat and add olive oil. When it shimmers, add shallots and cook gently until soft. Add garlic and continue to cook for 5 minutes, until garlic is soft as well. Add vermouth and reduce until slightly dry. Add fish stock and reduce by a third.
  • Add cream and reduce until it is thick enough to coat the back of a spoon. Stir frequently so that onions do not stick to bottom of pot. Add oysters and their liquor and cook until meat slightly curls at edges, about 3 minutes. Season to taste with salt and lemon juice. Place in warmed bowls.
  • Spread a layer of sea-urchin butter across pieces of toast and serve alongside pan roast.

QUICK-BUT-YUMMY OYSTER STEW



Quick-but-Yummy Oyster Stew image

A quick but yummy oyster stew! Serve with oyster or saltine crackers and hot sauce.

Provided by Chris Braddy

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 25m

Yield 6

Number Of Ingredients 5

2 (12 ounce) cans evaporated milk
4 cups water
1 cup butter
salt and ground black pepper to taste
2 (8 ounce) cans oysters, drained

Steps:

  • Stir the evaporated milk and water together in a large pot over medium-low heat; bring to a gentle boil.
  • Stir butter into the liquid. Season with salt and black pepper. Cook, stirring occasionally, until the butter melts completely, 5 to 7 minutes.
  • Stir the oysters into the liquid; continue cooking at a simmer until the edges of the oysters begin to curl, about 15 minutes.

Nutrition Facts : Calories 474.7 calories, Carbohydrate 14.3 g, Cholesterol 155.3 mg, Fat 41.1 g, Protein 13.3 g, SaturatedFat 25.1 g, Sodium 426.5 mg, Sugar 11.4 g

GRANDPA'S OYSTER STEW



Grandpa's Oyster Stew image

Born and raised on the water, oystering is in chef Madden Surbaugh's blood. Every year at Christmas his grandfather made his famous oyster stew.

Provided by Madden Surbaugh

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 35m

Yield 4

Number Of Ingredients 11

2 tablespoons butter
1 clove garlic, crushed
2 shallots, minced
½ cup dry sherry or dry white wine
24 freshly shucked oysters, oyster liquor reserved
1 ½ cups whole milk
1 ½ cups heavy cream
2 tablespoons chopped fresh flat-leaf parsley
sea salt to taste
1 pinch sweet paprika
1 cup oyster crackers

Steps:

  • Stir butter and garlic in stockpot over medium heat until butter begins to brown. Remove garlic and discard.
  • Stir shallots into browned butter. Cook and stir until translucent, 5 to 7 minutes.
  • Pour sherry over shallots in the stockpot and bring to a boil while scraping any browned bits off of the bottom of the pot. Simmer until liquid is reduced by half, 3 to 5 minutes.
  • Pour reserved oyster liquor, milk, and cream into the stockpot; bring mixture to a simmer. Reduce heat to medium-low and stir in oysters; cook until oyster edges begin to ruffle, about 3 minutes. Remove from heat.
  • Stir in parsley; season with sea salt to taste. Ladle into bowls and garnish with sweet paprika and oyster crackers.

Nutrition Facts : Calories 805.7 calories, Carbohydrate 46.4 g, Cholesterol 294.9 mg, Fat 51.8 g, Fiber 1.1 g, Protein 35.9 g, SaturatedFat 28 g, Sodium 1148.3 mg, Sugar 6.3 g

OYSTER STEW



Oyster Stew image

Provided by Craig Claiborne

Categories     appetizer

Time 15m

Yield 12 servings

Number Of Ingredients 12

6 tablespoons butter
1/2 cup finely chopped heart of celery
1/2 cup finely chopped onion
4 cups milk
4 cups heavy cream
2 teaspoons Worcestershire sauce
1/2 teaspoon Tabasco sauce
1/4 teaspoon paprika
Salt to taste if desired
Freshly ground pepper to taste
2 quarts shucked oysters with their natural liquor
1/4 cup finely chopped parsley

Steps:

  • Heat butter in saucepan and add celery and onion. Cook, stirring, without browning, about 5 minutes.
  • Add milk and cream and bring to the simmer. Add Worcestershire and Tabasco sauce, paprika, salt and pepper.
  • Add oysters with their liquor and let simmer about three minutes or until oysters start to curl. Do not overcook or oysters will toughen. Serve in heated soup bowls with equal portions of parsley sprinkled on top.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 14 grams, Carbohydrate 14 grams, Fat 42 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 25 grams, Sodium 808 milligrams, Sugar 7 grams, TransFat 0 grams

CAPT. PHIL'S OYSTER STEW



Capt. Phil's Oyster Stew image

We are huge fans of the Discovery Channel's "Deadliest Catch" and Capt. Phil Harris is one of our favorites on the show. I found this archived from 1997 courtesy of Seatlle PI & Emeril Lagasse. I have not made this yet, but am posting for future use. Cooking & prep time is estimated.

Provided by CindiJ

Categories     Stew

Time 25m

Yield 6 Cups, 4 serving(s)

Number Of Ingredients 13

1/2 cup diced peeled boiling potato
1 tablespoon olive oil
1/4 cup chopped onion
2 pints freshly shucked oysters (drain their liquor and reserve)
2 tablespoons minced fresh parsley
2 tablespoons minced garlic
1 1/2 teaspoons salt
1/4 teaspoon white pepper
fresh ground black pepper
1/2 teaspoon hot pepper sauce
1/2 teaspoon Worcestershire sauce
1 cup heavy cream
2 green onions or 2 scallions, finely minced

Steps:

  • In 3 cups of boiling water, cook the potatoes until firm-tender (al dente).
  • Heat the oil in a large skillet over high heat. Add the onions and sauté for 30 seconds. Add the reserved oyster liquor and cook 30 seconds more. Add the parsley, garlic, potatoes, salt, white pepper, and 20 turns of the black-pepper mill, and bring to a simmer. Stir in the hot sauce and Worcestershire and simmer for 1 minute. Add the cream and cook for 3 minutes.
  • Fold in the green onions and the oysters and cook just until the edges of the oysters start to curl, about 2 minutes. Stay with it to be sure the oysters don't overcook.
  • To serve, ladle 1-1/2 cups of the stew into each of 4 shallow soup bowls and top each with 2 turns black pepper.
  • Makes 6 cups, or 4 first-course servings.

Nutrition Facts : Calories 449.9, Fat 30.7, SaturatedFat 15.3, Cholesterol 194.8, Sodium 1161.5, Carbohydrate 20, Fiber 0.9, Sugar 1, Protein 23.6

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