Antoines Oyster Stew Recipes

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ANTOINE'S OYSTER STEW



Antoine's Oyster Stew image

Make and share this Antoine's Oyster Stew recipe from Food.com.

Provided by KathyP53

Categories     Chowders

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 13

50 medium oysters, shucked (about 1 1/2 lb.)
1 cup oyster liquor
12 tablespoons unsalted butter
5 tablespoons flour
4 celery ribs, finely chopped
4 garlic cloves, finely chopped
1 large onion, finely chopped
1/2 cup finely chopped fresh curly-leaf parsley
1 tablespoon kosher salt
1 1/2 teaspoons fresh ground black pepper
1/4 teaspoon cayenne pepper
2 cups milk
2 cups heavy cream

Steps:

  • COmbine oyster liquor with 1 cup water in a 2 quart saucepan. Bring to a simmer over medium heat. Add the oyster and simmer until their edges just begin to curl, about 2 minutes. Strain oysters through a fine sieve set over a medium bowl. Reserve oysters and cooking liquid separately.
  • Heat butter in a 4 quart saucepan over medium-high heat. Add flour and cook, whisking constantly, until goldn brown, 3-4 minutes. Reduce heat to medium, add celery, garlic, onions, parsley, salt, pepper, and cayenne. Cook, stirring frequently with a wooden spoon, until onions and celery are very soft, about 25 minutes.
  • Stir in milk, cream, and reserved oysters with their cookingliquid and cook, stirring occasionally, until just hot, about 5 minutes. Serve immediately.

Nutrition Facts : Calories 911.3, Fat 65.2, SaturatedFat 36.9, Cholesterol 389.5, Sodium 1703.3, Carbohydrate 36.1, Fiber 1.4, Sugar 1.7, Protein 45.4

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