Directions: |
Directions:Melt butter in Dutch oven over medium heat. Saute onion and celery, stirring occasionally, about 8 minutes or 'til tender. Add mushrooms and cook additional 5 minutes. Add flour and, stirring constantly, cook 1 minute. Gradually stir in milk. Cook, stirring often, for 5 minutes or until mixture is thick and bubbly. Reduce heat to low and stir in cheese, potato soup and seasonings. Cook, stirring often, 3 minutes or until cheese melts and mixture is hot. Add oysters and liquor. Simmer 3 minutes or until the edges of the oysters begin to curl. Serve with crackers if desired. 6 servings. Note: To make ahead, prepare the stew, stopping before oysters are added. Freeze mixture in a large zip-top plastic freezer bag for up to 2 months. Thaw in refrigerator overnight. Heat in Dutch oven over medium-low heat for 10 minutes or until thoroughly heated. Add oysters and proceed as above. |
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Notes: |
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Notes: Fresh shucked oysters are found in the seafood department of supermarkets or at seafood markets. We don't recommend substituting canned oysters in this recipe. Fresh oysters come in 12-oz containers and range in size from standards (the smallest) to counts (the largest). Standards and selects are the most economical and are the best choices for oyster stew. Oyster liquor is the liquid found in the container with shucked oysters or inside the shell of whole oysters. Drain the oysters in colander, reserving liquor, before cooking so you can pick out bits of shell before adding the mollusks to your recipe. If the liquor seems especially gritty, line the colander with a coffee filter.
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This recipe for Oyster Stew from Southern Living is from