Calypso Oyster Stew Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cups jarred or freshly shucked extra small or small oysters with their liquor
1/2 to 3/4 cup clam juice or chicken stock
2 slices raw bacon, minced
1 cup mushrooms such as button or chanterelles, thinly sliced
1/2 cup onion, diced
1/2 cup celery, thinly sliced
1/2 cup carrots, small-diced
1/2 cup red bell pepper, diced
1/2 cup dry or medium-dry sherry
1/2 teaspoon dried thyme
1/4 to 1/2 teaspoon Tabasco
1 cup red potatoes, large-diced or quartered and cooked
1 tablespoon cornstarch
1-1/4 cups half-and-half
3/4 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste
1 tablespoon fresh parsley, chopped
Lemon wedges (for serving)
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Directions: |
Directions:Drain the oysters, reserving the liquor and set aside. Measure the oyster liquor and add clam juice or chicken stock to make 3/4 cup total. Set aside.
In a large, heavy saucepan or Dutch oven, sauté the bacon over medium-high heat until about half-cooked, 2 to 3 minutes. Add the mushrooms, onion, celery, carrot and red pepper and reduce the heat to medium. Sauté the vegetable mixture about 4 minutes, stirring often. Stir in the sherry and thyme, followed by the oyster-liquor mixture, Tabasco and potatoes. Raise the heat and bring to a boil. Reduce heat to medium.
Stir the cornstarch into the half-and-half and whisk this mixture into the gently boiling stew. Add the oysters immediately. Heat just until the oysters get plum and their edges are ruffled, 1 to 2 minutes. Season to taste with salt and pepper.
Spoon into serving bowls and sprinkle with chopped parsley. Serve with lemon wedges for squeezing. |
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Number Of
Servings: |
Number Of
Servings:4 as a main course |
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