Antoine's Oyster Stew
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 50 medium oysters, shucked (about 1 1/2 lb.)
- 236.59 ml oyster liquor
- 177.48 ml unsalted butter
- 73.94 ml flour
- 4 celery ribs, finely chopped
- 4 garlic cloves, finely chopped
- 1 large onion, finely chopped
- 118.29 ml finely chopped fresh curly-leaf parsley
- 14.79 ml kosher salt
- 7.39 ml fresh ground black pepper
- 1.23 ml cayenne pepper
- 473.18 ml milk
- 473.18 ml heavy cream
directions
- COmbine oyster liquor with 1 cup water in a 2 quart saucepan. Bring to a simmer over medium heat. Add the oyster and simmer until their edges just begin to curl, about 2 minutes. Strain oysters through a fine sieve set over a medium bowl. Reserve oysters and cooking liquid separately.
- Heat butter in a 4 quart saucepan over medium-high heat. Add flour and cook, whisking constantly, until goldn brown, 3-4 minutes. Reduce heat to medium, add celery, garlic, onions, parsley, salt, pepper, and cayenne. Cook, stirring frequently with a wooden spoon, until onions and celery are very soft, about 25 minutes.
- Stir in milk, cream, and reserved oysters with their cookingliquid and cook, stirring occasionally, until just hot, about 5 minutes. Serve immediately.
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RECIPE SUBMITTED BY
KathyP53
Ozark, Missouri