Entre: Oyster Stew

bayoutider

Administrator Emeritus & Chef-in-Chief
Oct 13, 1999
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melt butter in sauce pan
add celery and shallot cook till soft
add milk and cream and cook over med low heat, do not boil milk
add oysters and liquid, salt & pepper and continue to cook till oysters plump and edges curl about 2-4 min. do not overcook oysters.
serve in warm bowls garnish with thin pat of butter and chopped parsley
 

bayoutider

Administrator Emeritus & Chef-in-Chief
Oct 13, 1999
29,712
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I admit I love oysters about any way I can eat them, but I've never been a fan of Oyster Stew. This is the exact recipe we use in the restaurant tho and most people love it. We add about an ounce of parm cheese with the milk to give it a little body.
I think the key to a good oyster stew is small oysters, smaller the better.
 

bayoutider

Administrator Emeritus & Chef-in-Chief
Oct 13, 1999
29,712
27
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I took my wife, son and grandson to lunch today and I started with a cup of oyster stew then a platter of half fried oysters and half fried shrimp with french fries. Three year old grandson had catfish bites and fries, son had chicken fried steak, mashed potatoes, milk gravy and corn on the cob, wife also had cup of oyster stew and crab cakes. The stew tasted similar to my recipe.
 

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