Oysters With Sweet Potatoes Recipes

GRANDMA RUTH'S INSPIRED OYSTER STEW

Steps:

• 1. Wash and chop potatoes into desired bite size, cover with water in pot, boil on high until rolling boil then reduce heat. Cook 12-15 min or until tender.
• 2. Chop onion/celery and saute in a little butter until clear and tender.
• 3. After potatoes are done, drain and add sauteed onions/celery to pot and add rest of the butter
• 4. add milk (If you like lots of good tastiness add some cream too) and other seasonings to taste (the taste will be stronger the longer you wait before adding the oysters and serving).
• 5. Add oyster liqour, but NOT oysters.
• 6. Keep stirring, this is your stew and the longer it stews the better it tastes. If you are serving sooner, keep stirring so it will not settle. If you are serving later (up to 24 hrs.) put stew in fridge.
• 7. When ready to serve: heat up stew if it's cold, add oysters, and wait until oysters are soft and cooked to serve.
• 8. Optional toppings to add after stew is in individual bowls: grated cheddar, oyster crackers, crushed up potato chips, more seasoning, or whatever you think tastes good.

OYSTER AND POTATO SOUP

Steps:

• combine first five ingredients in a saucepan.
• cover and cook 20 minutes or until potatoes are tender (do not drain).
• mash vegetables.
• stir in salt, milk, butter and parsley.
• heat and simmer.
• then add the oysters with their liquor and cook briefly until the oysters curl.
• serve at once.

OYSTERS WITH SWEET POTATOES

Steps:

• For the sweet potatoes: Boil the potatoes until tender in a large pan.
• Drain and dry them in warm oven briefly to remove all water; force through a ricer or whirl in food processor.
• Add butter and seasonings; keep warm.
• For the oysters: heat olive oil in skillet; cook shallots and garlic until translucent.
• Add oysters and wine; cook until liquid is reduced by half.
• Remove oysters and add herbs to sauce; cook for about five minutes.
• Remove from heat; whisk in butter and seasonings.
• Return oysters to pan to keep warm until ready to serve.
• To serve: Place potatoes into a piping bag fitted with star tip; pipe a decorative border on each serving plate.
• Place 4 oysters in the center and garnish with green onions.