Calypso Oyster Stew Recipe - Cooking Index
Calypso Oyster Stew Recipe - Cooking Index
A centuries-old favorite recipe for oysters is the oyster stew; fresh oysters simply simmered in heavy cream, topped with a pat of butter and a sprinkle of parsley. Also delicious and decadent, but a little less rich, this oyster stew is chock-full of colorful fresh vegetables and red potatoes, making for a meal in itself.
Type: Fish, Shellfish| 2 cups | 474ml | Jarred or freshly shucked extra-small |
| Or small oysters with their liquor | ||
| 1/2 cup | 118ml | Clam juice or chicken stock - (to 3/4 cup) |
| 2 | Raw bacon - minced | |
| 1 cup | 237ml | Common or wild mushrooms, such as button |
| Mushrooms or chanterelles - thinly sliced | ||
| 1/2 cup | 31g / 1.1oz | Diced onion |
| 1/2 cup | 55g / 1.9oz | Thinly-sliced celery |
| 1/2 cup | 55g / 1.9oz | Small-diced carrot |
| 1/2 cup | 73g / 2.6oz | Diced red bell pepper |
| 1/2 cup | 118ml | Dry or medium-dry sherry |
| 1/2 teaspoon | 2.5ml | Dry thyme |
| 1/4 teaspoon | 1.3ml | Tabasco sauce - (to 1/2 tspn) |
| 1 cup | 237ml | Cooked red potatoes in large dice, |
| Or quartered | ||
| 1 tablespoon | 15ml | Cornstarch |
| 1 1/4 cups | 296ml | Half-and-half |
| 3/4 teaspoon | 3.8ml | Salt - or to taste |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper - or to taste |
| 1 tablespoon | 15ml | Chopped parsley |
| Lemon wedges - for serving |
Drain the oysters, reserving the liquor, and set aside. Measure the oyster liquor and add the clam juice or chicken stock to make 3/4 cup total. Set aside.
In a large heavy saucepan or Dutch oven, saute the bacon over medium-high heat until about half cooked, 2 to 3 minutes. Add the mushrooms, onion, celery, carrot and red pepper and reduce the heat to medium. Saute the vegetable mixture about 4 minutes, stirring often.
Stir in the sherry and thyme, followed by the oyster liquor mixture, Tabasco and potatoes. Raise the heat and bring to a boil and simmer until the potatoes are nearly tender, about 5 minutes.
Stir the cornstarch into the half-and-half and whisk this mixture into the gently boiling stew. Add the oysters immediately. Heat just until the oysters get plump and their edges are ruffled, 1 to 2 minutes. Season to taste with salt and pepper.
Spoon into serving bowls and sprinkle with chopped parsley. Serve with lemon wedges for squeezing.
This recipe yields 4 servings.
Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com
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