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Oyster Stew
From the kitchen of Tracey Johnson
Yields: 6-8 servings
1 stick of butter
5-6 Tbs flour
1 medium onion - chopped
4 cups whole milk
1 quart of shucked oysters, liquor reserved
1 tsp white ground pepper
1 tsp sea salt
1 clove garlic - minced
1 small bunch of parsley - leafy part finely chopped
5 strips of bacon - chopped
1 large chicken bouillon cube
1 cups sliced baby portabella mushrooms
tsp thyme leaves - finely chopped
cup chopped celery
1 cup and a splash more white wine
1 cup heavy cream
4 potatoes
3-4 green onions for garnish
Coarse ground black pepper
Take the potatoes and "bake" in the microwave until tender, set aside to cool. In frying pan; place bacon, celery and onion, cook until bacon starts to get crispy. In your stew pot, melt butter and add flour to thicken. Add your bacon mixture directly to stew pot and stir. Slowly whisk in 4 cups of milk, heavy cream and 1 1/3 cup oyster liquor. Add chicken cube, white ground pepper, mushrooms, thyme leaves and parsley. While bringing to a simmer, add wine. Cut potatoes in half and then cube. You may remove the skin if you wish. Add to stew. Bring back up to a slight boil, constantly stirring. Pick through the oysters for broken shell, you may want to cut the larger ones in half. Add to stew along with any remaining liquor. Cook only until the edges of the oysters start to curl, about 4-6 minutes. Serve immediately, garnish with chopped green onion and sprinkle with coarse ground black pepper to taste.
Yields: 6-8 servings
1 stick of butter
5-6 Tbs flour
1 medium onion - chopped
4 cups whole milk
1 quart of shucked oysters, liquor reserved
1 tsp white ground pepper
1 tsp sea salt
1 clove garlic - minced
1 small bunch of parsley - leafy part finely chopped
5 strips of bacon - chopped
1 large chicken bouillon cube
1 cups sliced baby portabella mushrooms
tsp thyme leaves - finely chopped
cup chopped celery
1 cup and a splash more white wine
1 cup heavy cream
4 potatoes
3-4 green onions for garnish
Coarse ground black pepper
Take the potatoes and "bake" in the microwave until tender, set aside to cool. In frying pan; place bacon, celery and onion, cook until bacon starts to get crispy. In your stew pot, melt butter and add flour to thicken. Add your bacon mixture directly to stew pot and stir. Slowly whisk in 4 cups of milk, heavy cream and 1 1/3 cup oyster liquor. Add chicken cube, white ground pepper, mushrooms, thyme leaves and parsley. While bringing to a simmer, add wine. Cut potatoes in half and then cube. You may remove the skin if you wish. Add to stew. Bring back up to a slight boil, constantly stirring. Pick through the oysters for broken shell, you may want to cut the larger ones in half. Add to stew along with any remaining liquor. Cook only until the edges of the oysters start to curl, about 4-6 minutes. Serve immediately, garnish with chopped green onion and sprinkle with coarse ground black pepper to taste.