| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Pacific Northwest |
Seafood |
4 |
Servings |
INGREDIENTS
| 4 |
tb |
Butter |
| 1 |
tb |
Finely chopped onion |
| 2 |
c |
Half-and-Half |
| 1/2 |
ts |
Salt |
| 1 |
pn |
White pepper |
| 3 |
c |
Oysters; shucked, with juice |
| 2 |
tb |
Chopped parsley for garnish |
INSTRUCTIONS
SERVES 4-5
We are talking camps here. Everyone seems to have their own version of
oyster stew, but I claim that if anyone is going to cook an oyster for me
(I prefer them raw) then that person had better cook the creature in cream.
That is all there is to it!
You must not cook oysters. They should be warmed, and just that alone.
This is what God intended or the oyster would not have been made to be so
delicate. So, be gentle. In New York, at the wonderful Grand Central Oyster
Bar, they cook each dish of oyster stew to order . . . right in front of
you, in steam jacket pans that they have had for years. Lovely! We do the
same thing in the Pacific Northwest. This dish is very rich.
I think that you should use a heat diffuser for this one, as we do not
want to overcook the oysters.
In a 2-quart saucepan melt the butter and quickly saut. the onion. Add
the half-and-half, along with the salt and pepper, and bring to a light
simmer. Add the oysters and juice, and heat just until everything is hot.
Place in bowls and serve immediately with the parsley garnish.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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