- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Your Favorite Oyster Soup, Stew, Bisque...Recipes
Posted on 2/11/16 at 11:49 am
Posted on 2/11/16 at 11:49 am
Please share them.
Posted on 2/11/16 at 1:14 pm to Gris Gris
From the Recipe Book, this is a nice oyster stew, also.
Oyster Stew ...A Good Method
Mods...you can add a shot or two of Worcestershire sauce and/ or a bit of chicken base if you wish.
2 dozen shucked oysters and their liquid
2 shallots, minced
4 Tbs celery, minced
1/2 Tbs garlic, minced
4 Tbs butter
2 Tbs flour
1 quart half n half
2 medium red or gold potatoes, finely diced
Salt, black and red pepper taste
2 Tbs minced fresh parsley
Procedure
1 Shuck your damn oysters...fresh is best. Place in a container with reserved liquid.
2 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.
3 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.
Source: OTIS2
Oyster Stew ...A Good Method
Mods...you can add a shot or two of Worcestershire sauce and/ or a bit of chicken base if you wish.
2 dozen shucked oysters and their liquid
2 shallots, minced
4 Tbs celery, minced
1/2 Tbs garlic, minced
4 Tbs butter
2 Tbs flour
1 quart half n half
2 medium red or gold potatoes, finely diced
Salt, black and red pepper taste
2 Tbs minced fresh parsley
Procedure
1 Shuck your damn oysters...fresh is best. Place in a container with reserved liquid.
2 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.
3 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.
Source: OTIS2
Posted on 2/11/16 at 2:27 pm to OTIS2
Otis, is that sort of a chowder texture? I'm thinking a milk based one that isn't too thick for this particular use. Maybe a little pernod or fennel.
Posted on 2/11/16 at 2:32 pm to Gris Gris
Yep...the potatoes take it toward a chowder. I did one over the holidays that was much more the traditional "oyster soup style"...I'll see if I can find it.
Posted on 2/11/16 at 2:34 pm to OTIS2
Thank ya. I have a recipe I use for oyster artichoke with lots of celery and green onions. It's a thin version and it's very good, but not really what I'm looking for.
ETA: I also had a very well seasoned pureed bisque type of oyster soup a year or so ago at a restaurant. It was delicious. Considering something like that, but it didn't have potato in it. Think it had a white roux for some of the thickness and then of course, the pureed part.
ETA: I also had a very well seasoned pureed bisque type of oyster soup a year or so ago at a restaurant. It was delicious. Considering something like that, but it didn't have potato in it. Think it had a white roux for some of the thickness and then of course, the pureed part.
This post was edited on 2/11/16 at 2:36 pm
Posted on 2/11/16 at 2:47 pm to Gris Gris
Tweak the Julia recipe. Jazz it up.
Posted on 2/11/16 at 2:49 pm to Gris Gris
I Used This One
May have tweaked the seasoning just a bit, but the recipe is classic, old school stuff that I like.
One mod I recall is that I used a 50/50 mix of cream and whole milk. I like a rich oyster stew/soup.
May have tweaked the seasoning just a bit, but the recipe is classic, old school stuff that I like.
One mod I recall is that I used a 50/50 mix of cream and whole milk. I like a rich oyster stew/soup.
This post was edited on 2/11/16 at 3:26 pm
Posted on 2/11/16 at 3:05 pm to OTIS2
quote:Oyster crackers or just plain old saltines?
Yep...the potatoes take it toward a chowder.
Posted on 2/11/16 at 3:19 pm to Count Chocula
I am a plain, old saltine kinda guy.
Posted on 2/11/16 at 9:36 pm to BRgetthenet
This was lunch today. It's a small pleasure to sit at the bar and watch them go through the process for each new bowl. For the most part it is the same guys who have been behind the counter for years and years. Nice bunch.
You could add to this recipe - not sure you would be improving it though...
You could add to this recipe - not sure you would be improving it though...
This post was edited on 2/11/16 at 9:38 pm
Posted on 2/11/16 at 10:11 pm to Gris Gris
The Grand Central Oyster Bar. Used to go at least every couple of weeks in winter for a bowl of New England, a pan roast or oyster stew. Stopped in today by sheer chance after not having gone for almost a year and immediately got a nod and quick catch up from my regular counter man.
NYC can be a really really small place.
NYC can be a really really small place.
Posted on 2/11/16 at 10:15 pm to Teach1718
What are the odds?!
And here we are discussing it in little old SELA!
And here we are discussing it in little old SELA!
Posted on 2/11/16 at 10:21 pm to Gris Gris
I do it as we have done it in South Georgia for generations. Melt 1/2 stick of butter in a sauce pan. Once melted, turn heat down to medium. Add oysters without the juice. Roll around in the butter and simmer until the edges start to curl. Add 1/2 heavy cream, 1/2 milk until covered by about 2 inches. Couple of shakes of salt, and lots of cracked black pepper and 1/2 teaspoon of red pepper flakes. Add the leftover oyster "juice". Simmer for about 30 minutes. Break up saltines and add to the bowl.
Posted on 2/11/16 at 10:24 pm to AlmaDawg
Simmering for 30 minutes doesn't overcook them? I add them just before serving and cook just a few minutes until they get some curl.
Posted on 2/11/16 at 10:26 pm to Gris Gris
How would you do this for a large group? I'm not suggesting you are, just wondering how.
Larger pot, up the ingredient's quantities and pour into a serving bowl?
Larger pot, up the ingredient's quantities and pour into a serving bowl?
Posted on 2/11/16 at 10:31 pm to BRgetthenet
It's not that large. 14-16 I'd say. I'd just double or triple as needed. That what I do with the other one I make.
Popular
Back to top
Follow TigerDroppings for LSU Football News