fOOd AMER
ICAN
CLAS
SICS
CLASSIC OYSTER STEW
START TO FINISH: 25 MIN.
3
dozen shucked oysters,
undrained (about i lb.)
4
cups whole milk
2
cups whipping cream
7
Tbsp. unsalted butter
i
large yellow onion, finely
chopped (i cup)
i
stalk celery, finely chopped
(V2 cup)
3/4
tsp. kosher salt
3
Tbsp. all-purpose flour
Freshly ground black pepper
Dash cayenne pepper
Snipped fresh Italian
(flat-leaf) parsley
► Drain oysters, reserving liquor.
Inspect oysters and remove any bit of
shell. Set aside oysters and liquor.
► In medium saucepan heat milk and
cream just to simmering; keep warm.
► In Dutch oven heat 4 tablespoons
of the butter over medium heat.
When butter is melted and bubbling,
add onion, celery, and V2 teaspoon of
the salt, stirring well to coat in butter.
Cook slowly, about 10 minutes,
stirring often until onion is tender
and translucent. Sprinkle flour over
vegetable mixture. Cook 2 minutes
more, stirring well to blend in the
flour. Slowly whisk in the hot milk
and cream; bring mixture back to a
low simmer, stirring occasionally.
► Meanwhile, in a 12-inch nonstick
skillet heat remaining 3 tablespoons
butter over medium heat until hot
and bubbly. Add drained oysters in a
single layer. Sprinkle remaining salt
and a few grinds of black pepper.
Cook just until oysters begin to curl
around the edges and gills are slightly
exposed. Transfer oysters to the milk
mixture in Dutch oven. Turn off heat.
► Add oyster liquor to hot skillet.
Cook 2 to 3 minutes, until liquor
comes to boiling. Immediately
transfer to stew in Dutch oven; stir.
Sprinkle cayenne and stir in. Cover
and let stand for 10 minutes. Sprinkle
servings with parsley.
MAKES 10 ( 3
/4-CUP) SERVINGS.
EACH SERVING
342 cal, 30 gfat , 121 mg
chol, 303 mgsodium, 11 g carbo, 8 gpro.
LIGHTLY THICKEN
“When the onion is translucent
and the celery tender, sprinkle
over the flour”
GRADUALLY ADD HOT MILK
“Slowly pour in the liquid,
whisking vigorously to prevent
lumps from forming”
COOK BRIEFLY
“Cook the oysters only until
the gills begin to open and
the edges curl. Overcooking
them will make them tough”
STIR IN OYSTERS
“The distinct flavors shine through
when ingredients are cooked
separately before combining”
COOK ONIONS AND
CELERY IN BUTTER
“Gently stewing the onions
and celery in butter, without
letting them brown, brings
out their delicate flavor
and adds complexity to
the final dish”
WHISK AND COOK
“Keep the ingredients
moving over the heat,
whisking to blend in the
flour and to prevent the
mixture from browning,
which would alter the flavor
of the finished dish”
5
_____■_____________ _______________
“Careful seasoning
at every step brings out the individual
flavors in this deceptively simple stew.”
A TICKLE OF HEAT
“Once the oyster liquor is
added, sprinkle in the
cayenne, stir, then cover
and let rest to allow flavors
to develop. Carefully taste
just before serving. Adjust
the seasoning, if needed” fob
188 DECEMBER 2009 BETTER HOMES AND GARDENS
