Oyster Stew For One Or Two Recipes

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.

CHESAPEAKE OYSTER STEW FOR TWO

Steps:

• Preheat oven to 400°F.
• Bring water to boil in the bottom half of a double boiler.
• Lightly toast the two slices of bread.
• Remove the bread slices from the oven and spread with the butter/anchovy mixture.
• While the bread is toasting, bring water to a boil in the bottom of a double boiler.
• When the water is boiling, place the top of the double boiler on the bottom, making sure the water doesn't touch the bottom of the top (begins to sound like gibberish).
• Add one tablespoon of butter, the oysters, the oyster liquor, the celery, Worcestershire sauce and sherry. Stir constantly and do not allow the stew to boil.
• As soon as the edges of the oysters start to curl, add the cream and stir.
• Place the buttered bread in the oven and toast till anchovy butter is melted and 'crostinis' start to brown.
• When stew is close to, but NOT boiling, remove from heat, remove and discard celery and season to taste with sea salt and freshly ground pepper.
• Pour into two bowls.
• Divide the remaining tablespoon of butter between the two bowls and garnish with paprika.
• Serve with anchovy toasts.
• While you are dishing out the stew, have your guest open the champagne.

OYSTER STEW

Steps:

• In a large saute pan, melt the 4 tablespoons butter. Stir in the flour, stirring constantly and cook for 3 to 4 minutes. Add the onions and celery and cook for 2 minutes. Stir in the milk and oyster liquid. Season the mixture with salt, cayenne and black pepper. Bring the liquid up to a simmer. Simmer the liquid for 3 to 4 minutes. Add the oysters, garlic and parsley. Bring the liquid back up to a simmer and cook for 3 to 4 minutes, or until the oysters curl. Stir in the remaining 2 tablespoons butter and remove from the heat. Ladle the soup into the terrine.

CLASSIC OYSTER STEW RECIPE

Steps:

• Drain oysters, reserving oyster liquor (about 1 cup). Heat milk and oyster liquor in a small saucepan over medium heat, whisking occasionally to prevent scorching, 3 to 4 minutes or until mixture just begins to steam. Add oysters, and season with desired amount of salt and pepper. Cook 4 to 5 minutes or until the edges of the oysters just begin to curl. Remove pan from heat. Using a slotted spoon, transfer oysters to a plate to prevent them from overcooking.
• Melt butter in a large saucepan over medium heat. Add shallot and garlic, and cook, stirring often, 4 minutes or until tender. Sprinkle flour over shallot mixture, and cook, whisking constantly, 1 to 2 minutes or until completely incorporated and bubbly. Gradually whisk in half-and-half and next 3 ingredients. Bring to a boil, whisking constantly. Gradually stir in reserved milk mixture and oysters. Reduce heat to medium-low, and cook, stirring occasionally, just until warmed through. Season to taste with salt, pepper, lemon juice, and hot sauce. Serve with crackers.

OYSTER STEW

Steps:

• Heat butter in a saucepan over medium-low heat. Add onion and celery; cook until softened, about 8 minutes. Do not brown. Add milk, cream, salt, cayenne, white pepper, and liquor. Bring just to a boil; cook, barely simmering, 5 minutes. Add oysters; cook just until edges curl, 3 to 4 minutes. Garnish with paprika; hot sauce, if using; and crackers. Serve.

OYSTER STEW IN THREE MINUTES

Steps:

• Warm oysters and broth in pan over medium heat.
• Add butter and heat until melted.
• Add milk and warm through (Do NOT boil).
• Serve with oyster or common crackers.

OYSTER STEW

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.

DAD'S OYSTER STEW

Steps:

• Stir cream of mushroom soup, oysters, milk, mushrooms, butter, salt, black pepper, and cayenne pepper together in a saucepan over medium heat; bring to a simmer and cook until hot, about 10 minutes.

OYSTER-OYSTER STEW

Steps:

• Lightly brown bread cubes in toaster oven or dry skillet. Set aside.
• Melt butter in saucepan, add onion and fennel and saute over medium heat until tender and golden. Add mushrooms and saute two to three minutes longer. Stir in the Pernod.
• Drain the oysters, reserving the liquor. Measure the liquor and add enough clam juice or water to make two cups of liquid. Add the liquid to the mixture in the saucepan.
• Add the cream to the saucepan and bring to a boil. Season to taste with salt and pepper.
• Add the oysters to the saucepan and simmer just until they begin to curl around the edges. Remove from the heat and divide among four shallow soup plates.
• Sprinkle with the croutons and fennel tops and serve at once.