Rocky Mountain Oyster Stew Recipes

NOT YOUR ORDINARY OYSTER GRAVY!

Steps:

• Drain oysters, reserving juice.
• In medium skillet melt butter until hot.
• Sauté onion until crisp tender.
• Add oysters and cook until muscle is creamy white (or cook for 1 full minute).
• Remove oysters and reserve.
• Mix flour with oyster juice and stir until smooth. adding water as necessary.
• Add chicken broth and flour mixture to skillet.Stir until well mixed. Use medium high heat and boil broth until thickened. (broth covers fork well when dipped). Make sure to stir every 30 seconds or so.
• Add generous amounts of pepper (or as desired).
• Add oysters (juice and all) and cook until hot. Do not overcook!
• This is delicious served on rice or eaten as a soup!

OYSTER STEW

Steps:

• Melt butter in 1 1/2-quart saucepan over low heat. Stir in oysters. Cook, stirring occasionally, just until edges curl.
• Heat milk and half-and-half in 2-quart saucepan over medium-low heat until hot. Stir in salt, pepper and oyster mixture; heat until hot. Garnish with parsley and bell pepper.

OYSTER STEW

Steps:

• In a large saute pan, melt the 4 tablespoons butter. Stir in the flour, stirring constantly and cook for 3 to 4 minutes. Add the onions and celery and cook for 2 minutes. Stir in the milk and oyster liquid. Season the mixture with salt, cayenne and black pepper. Bring the liquid up to a simmer. Simmer the liquid for 3 to 4 minutes. Add the oysters, garlic and parsley. Bring the liquid back up to a simmer and cook for 3 to 4 minutes, or until the oysters curl. Stir in the remaining 2 tablespoons butter and remove from the heat. Ladle the soup into the terrine.