Oyster Stew In Three Minutes Recipes

OYSTER STEW

Steps:

• Drain oysters and reserve their liquid. If the reserved liquid is particularly gritty, strain it through a double layer of cheese cloth.
• In a large saucepan over medium to medium-low heat, melt the butter. Stir in garlic and cook for 1 minute. Sprinkle flour over the top and whisk to incorporate. (I like to use this flat whisk.) Then whisk in salt, Worcestershire sauce, and hot pepper sauce. Cook for 1 minute, whisking gently all the while.
• Whisk in reserved oyster juice. And then slowly add milk, whisking constantly to incorporate. Cook over low to medium-low heat, stirring regularly, until mixture is steaming and bubbles just start to appear around the edge of the saucepan. Do not let mixture come to a boil. Turn heat down just a bit to low, and let cook for 10 minutes.
• Add oysters and cook for 2 more minutes, or until oysters start to curl. Taste test and add a bit more salt if you like. Black pepper and fresh chopped parsley are optional.

OYSTER STEW IN THREE MINUTES

Steps:

• Warm oysters and broth in pan over medium heat.
• Add butter and heat until melted.
• Add milk and warm through (Do NOT boil).
• Serve with oyster or common crackers.

OYSTER STEW

Steps:

• Melt the butter in a large skillet over medium heat, and cook the celery and shallots until shallots are tender.
• Pour half-and-half into a large pot over medium-high heat. Mix in the butter, celery, and shallot mixture. Stir continuously. When the mixture is almost boiling, pour the oysters and their liquid into the pot. Season with salt, pepper, and cayenne pepper. Stir continuously until the oysters curl at the ends. When the oysters curl the stew is finished cooking; turn off the heat and serve.

SO SIMPLE OYSTER STEW

Steps:

• Heat oysters in their liquid in medium saucepan over high heat until oyster edges begin to curl, about 2 to 3 minutes.
• Heat milk and margarine together in large saucepan over medium high heat just to boiling; add the salt and pepper.
• Stir in the oysters and their liquid. Do NOT bring back to a boil or oysters will get tough.
• Pour stew in a large serving soup bowl; dust with paprika and sprinkle with parsley.