Oyster stew

Serves 4

2 T CHOPPED SHALLOTS
2T BUTTER
2 DZ SHUCKED FRESH OYSTERS, LIQUID RESERVED
3 CUPS HALF AN HALF CREAM
KOSHER SALT AND BLACK PEPPER TO TASTE
CHOPPED PARSLEY & OYSTER CRACKERS TO GARNISH
PROCEDURE:

HEAT A MEDIUM SAUCE PAN OVER MODERATE HEAT . ADD BUTTER AND SHALLOTS AND COOK THROUGH UNTIL TENDER. DO NOT BROWN. ADD OYSTERS AND RESERVED LIQUID. TOSS TO COAT IN BUTTER AND SHALLOT MIXTURE. ADD HALF AND HALF AND BRING TO A SIMMER. SEASON TO TASTE WITH KOSHER SALT AND PEPPER POUR EQUALLY INTO FOUR HEATED BOWLS GARNISH WITH FRESH CHOPPED PARSLEY AND OYSTER CRACKERS

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