Thursday, February 7, 2013

Classic Oyster Stew

Listen to Patty Page singing 'Old Cape Cod'
 while you put this yummy soup together.
If you are a fan of oysters you'll love it.
It takes very little time and you'll be 
singing along with Patty.
 Pick up two 8 ounce containers of fresh shucked 
oysters from the seafood section of your supermarket. 
My Publix doesn't always carry them, 
so I check every once in a while.
 Saute the minced shallot and celery in the
 butter until very tender.
 Stir in the half & half, the salt, pepper,
 and a pinch of cayenne.
 Stir constantly. When the mixture is almost
 boiling, pour in the oysters and their liquor. 
 Stir constantly on a low simmer for
just a minute or two.
 When the oysters float to the top they are done.
The edges will curl and the stew is finished.
Add chopped fresh parsley if desired.
Remove from heat.
Add a shot of hot sauce if you want a little kick!
 Serve along with crusty warm bread. 
Add a spinach or Caesar salad and a nice glass
 of white wine and you have yourself a 
a simple Friday night supper.

Classic Oyster Stew
5 T butter
2 T minced shallots
2/3 C minced celery
3C half&half
salt, pepper, cayenne
two 8-oz containers fresh oysters
2 T chopped parsley

Melt the butter in a large skillet over 
medium heat.Cook the shallots and celery
 until very tender. Add the half&half,
 about 1/2 t salt, 1/8 t pepper and 
a pinch of cayenne. When the mixture is
almost boiling, stir in the oysters and their
liquid. Stir constantly until the oysters
float and their edges are curled. 
Add the chopped parsley and serve 
with a shake or two of hot sauce.
Serves 2 for supper.


It's a nice first course for Christmas Dinner
 or a light Christmas Eve dinner with a salad and 
crusty warm French baguettes.

Links: The Charm of Home,
Between Naps On The Porch,
Stone Gable, My Romantic Home,