Oyster Stew With Fresh Rosemary Recipes

OYSTER STEW

Steps:

• Use a strainer to drain the oyster juice (liqueur) into a bowl. Set the oyster liqueur aside, cover the remaining oysters and put them in the refrigerator while making the rest of the soup.
• Dice the bacon and start cooking it over medium to medium high heat, stirring occasionally. (To dice, lay the pound of bacon on the cutting board and cut across the grain horizontally in 1/2" dice.
• Chop the onion and add it to the pot while the bacon is cooking. Cook over medium for about 5 minutes or until onions are soft and translucent. While onions are cooking chop the scrubbed potatoes, celery and carrots.
• After the onions are soft, add the garlic, rosemary and Old Bay and stir in for about 1 minute to blend together. Then add the potatoes, celery and carrots to the pot and stir everything together.
• Add sherry and oyster liqueur to the pot of vegetables and cook over medium to medium low heat for about 45 minutes
• Remove oysters from refrigerator and add to the pot. Add the cream and the milk and stir together gently. Add butter and bring everything to a simmer. Watch the pot at this point so that the milk does not boil or curdle. It should take about 5 minutes to get it all up to a simmer. Once heated through and simmering it is ready to serve.
• Serve with oyster crackers or some robust bread and enjoy!

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.

OYSTER STEW WITH FRESH ROSEMARY

Steps:

• ---AboutFresh Oysters--- If using fresh oysters, make sure they snap closed when touched (if they are open), otherwise discard.
• It is handy to use a shucking knife and gloves.
• If you do not have shucking gloves, drape a towel over your palm (those shells can be sharp!).
• Hold the oyster firmly in one hand, shucking knife in the other.
• Slip the knife blade between the top and bottom of the shell near the hinge on the back.
• Run the knife all the way around until you get to the other side (be careful, this is more easily said than done!).
• Using a twisting motion with the knife, pry the top and bottom shells apart- be gentle so you don't lose the liquor.
• Cut the oyster free from its shell; there's a little tough knob on the underside you'll have to sever.
• Place the oyster and its liquor into a bowl and repeat with the remaining oysters.
• Note: if you were serving them on the half-shell, you would just leave them in the shell and place them on a platter with some crushed ice.
• ---Forthe Stew--- In your soup pot, saute the onion and celery in the mixture of butter and oil until the onion is translucent.
• Add the wine and cook for 3-4 minutes.
• Add the stock and season to taste with salt and pepper.
• Turn heat to low, and simmer, covered, for about 15 minutes.
• Stir in the half and half and heat through for about 5 minutes.
• Add the oysters with their liquor and cook until the oysters have just plumped up and their edges have curled (no more than 3 minutes).
• Add the minced rosemary and check for seasoning.
• Serve warm, garnished with sprigs of rosemary, if desired.