
Oyster Stew
Ingredients:
- 36 oysters in the shell
- 6 Tbs. (3/4 stick) unsalted butter
- 6 green onions, white and light green
portions, chopped - 1/2 cup dry vermouth
- 2 cups milk
- 2 cups heavy cream
- Coarse salt and freshly ground pepper, to taste
- Sweet Hungarian paprika for garnish
- 2 Tbs. chopped fresh flat-leaf parsley
Directions:
In a large saucepan over medium heat, melt the butter. Add the green onions and sauté until soft, about 3 minutes. Pour in the vermouth and simmer until almost all the liquid has evaporated, about 3 minutes. Stir in the milk, cream and reserved oyster liquor and bring to a simmer, stirring constantly. Add the oysters and cook until they are opaque and the edges start to curl, about 3 minutes. Remove from the heat and season with salt.
Ladle the stew into warmed soup bowls and garnish each serving with a grind of pepper and a sprinkle each of paprika and parsley. Serve immediately. Serves 6.