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Recipe

Oyster Stew

  • Yield: 4 main-course servings

Ingredients

  • 4 tablespoons (1/2 stick), plus 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup chopped onions
  • 1/2 cup chopped celery
  • 2 cups milk
  • Salt and cayenne
  • Fresh black pepper
  • 2 dozen oysters, shucked, drained and liquid reserved
  • 1 tablespoon chopped garlic
  • 1/4 cup chopped finely chopped parsley

Directions

  • Melt the butter in a large skillet over medium heat. Add the flour and cook, stirring constantly, for 3 to 4 minutes. Add the onions and celery and cook for 2 minutes. Stir in the milk and oyster liquid. Season the mixture with salt, cayenne and black pepper. Bring the mixture to a simmer and simmer for 3 to 4 minutes. Add the oysters, garlic and parsley. Bring the liquid back up to a simmer and cook for 3 to 4 minutes, or until the oysters curl. Stir in the remaining 2 tablespoons butter and remove from the heat. Ladle the soup into the terrine.