Oyster Stew Lyonese Recipes

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OYSTER STEW



Oyster Stew image

This is best Oyster Stew you ever had! It is elegant and satisfying. I serve it with toasted homemade bread. Serve it quick and hot! Try adding a drop or two of hot sauce in your stew -- it's delicious!

Provided by Buddy Sizemore

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 35m

Yield 4

Number Of Ingredients 7

½ cup butter
1 cup minced celery
3 tablespoons minced shallots
1 quart half-and-half cream
2 (12 ounce) containers fresh shucked oysters, undrained
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste

Steps:

  • Melt the butter in a large skillet over medium heat, and cook the celery and shallots until shallots are tender.
  • Pour half-and-half into a large pot over medium-high heat. Mix in the butter, celery, and shallot mixture. Stir continuously. When the mixture is almost boiling, pour the oysters and their liquid into the pot. Season with salt, pepper, and cayenne pepper. Stir continuously until the oysters curl at the ends. When the oysters curl the stew is finished cooking; turn off the heat and serve.

Nutrition Facts : Calories 555.3 calories, Carbohydrate 13.5 g, Cholesterol 163 mg, Fat 51.1 g, Fiber 0.5 g, Protein 12.7 g, SaturatedFat 31.8 g, Sodium 308.8 mg, Sugar 1.6 g

OYSTER STEW LYONESE



Oyster Stew Lyonese image

Provided by Pierre Franey

Categories     soups and stews, appetizer, side dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 13

2 or 3 large, firm, unblemished leeks, about 1 1/2 pounds
3 medium-size potatoes, about 1 1/4 pounds
3 tablespoons butter
6 cups water
Salt to taste if desired
Freshly ground pepper to taste
1/4 pound cheese, preferably Gruyere or Swiss
1/4 cup corn, peanut or vegetable oil
3 cups crustless white bread cut into 1/4-inch cubes
1 cup heavy cream
1/8 teaspoon freshly grated nutmeg
1 pint oysters with their liquor
1/4 cup finely chopped parsley

Steps:

  • Trim off the root ends and most of the green part of the leeks. Discard the green part or save for another use. Reserve 3/4 pound of the white part of the leeks plus a small part of the green. Split the white part of the leeks in half and rinse thoroughly between the leaves.
  • Cut the leeks lengthwise into thin strips and then crosswise into very small cubes. There should be about 5 cups.
  • Peel and cut each potato lengthwise in half. Cut each half crosswise into very thin slices. There should be about 4 cups.
  • Heat 2 tablespoons of the butter in a large saucepan and add the chopped leeks. Cook, stirring often, about 5 minutes. Add the potato slices and the water and bring to the boil.
  • Add salt and pepper. Let simmer 20 minutes. Drain in a colander. Reserve the liquid and the solids.
  • Meanwhile, finely grate the cheese. There should be about 1 cup.
  • Heat the oil and remaining tablespoon of butter in a heavy skillet and add the bread. Cook, shaking the skillet and stirring, until the cubes are golden brown. Drain in a sieve.
  • Put the leek and potato solids into the container of a food processor or electric blender. Blend thoroughly while adding small amounts of the reserved cooking liquid. Add only enough liquid to make a fine puree.
  • Combine the puree with the remaining liquid in a kettle and bring to a simmer. Add the cream, salt and pepper to taste. Add the nutmeg and heat thoroughly.
  • Add the oysters with their liquor and cook briefly or just until the oysters curl. Serve sprinkled with chopped parsley. Serve with the croutons and cheese to be added as desired at the table.

Nutrition Facts : @context http, Calories 405, UnsaturatedFat 14 grams, Carbohydrate 25 grams, Fat 29 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 13 grams, Sodium 960 milligrams, Sugar 3 grams, TransFat 0 grams

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