re: TD.com Recipes and Recipe Book Thread - 5th Version

Oyster Stew ...A Good Method

2 dozen shucked oysters and their liquid
2 shallots, minced
4 T celery, minced
1/2 T garlic...minced
4 T butter
2 T flour
Quart of half n half
2 medium red or gold potatoes , fine diced
Salt, black and red pepper taste
2 T minced fresh parsley


Shuck your damn oysters...fresh is best. Place in a container with reserved liquid.

Melt the butter on med low heat, add the onion and celery, sauté until the onions are translucent . Add the garlic, go a minute, and then whisk in the flour.

Do not brown the roux. Immediately add the oyster liquid, strained in a wire strainer. Whisk. Add the potatoes, whisk. Add the cream...wait for it...whisk. Simmer 10 minutes, whisking as your heart desires. Season to taste with fresh black pepper, red pepper, and a good sea salt. Cut the heat, add the oysters, adjust seasonings if needed. Garnish with a bit of parsley.

Mods...you can add a shot or two of Worcestershire sauce and/ or a bit of chicken base if you wish.