Festive Oyster Stew Recipes

Steps:

• Melt butter in 1 1/2-quart saucepan over low heat. Stir in oysters. Cook, stirring occasionally, just until edges curl.
• Heat milk and half-and-half in 2-quart saucepan over medium-low heat until hot. Stir in salt, pepper and oyster mixture; heat until hot. Garnish with parsley and bell pepper.

Steps:

• Melt the butter in a large skillet over medium heat, and cook the celery and shallots until shallots are tender.
• Pour half-and-half into a large pot over medium-high heat. Mix in the butter, celery, and shallot mixture. Stir continuously. When the mixture is almost boiling, pour the oysters and their liquid into the pot. Season with salt, pepper, and cayenne pepper. Stir continuously until the oysters curl at the ends. When the oysters curl the stew is finished cooking; turn off the heat and serve.

Steps:

• In a large saute pan, melt the 4 tablespoons butter. Stir in the flour, stirring constantly and cook for 3 to 4 minutes. Add the onions and celery and cook for 2 minutes. Stir in the milk and oyster liquid. Season the mixture with salt, cayenne and black pepper. Bring the liquid up to a simmer. Simmer the liquid for 3 to 4 minutes. Add the oysters, garlic and parsley. Bring the liquid back up to a simmer and cook for 3 to 4 minutes, or until the oysters curl. Stir in the remaining 2 tablespoons butter and remove from the heat. Ladle the soup into the terrine.

Steps:

• Heat butter in a saucepan over medium-low heat. Add onion and celery; cook until softened, about 8 minutes. Do not brown. Add milk, cream, salt, cayenne, white pepper, and liquor. Bring just to a boil; cook, barely simmering, 5 minutes. Add oysters; cook just until edges curl, 3 to 4 minutes. Garnish with paprika; hot sauce, if using; and crackers. Serve.

Steps:

• 1. Cut oysters in half set aside.2. Melt margarine in Dutch oven or large saucepan over medium heat. Add bell pepper and onions cook and stir until tender. Stir in flour, salt and pepper. Cook 1 minute, stirring constantly.3. Gradually stir in half-and-half, milk and reserved oyster liquid. Add potatoes and hot pepper sauce mix well. Cook over medium heat until stew is slightly thickened and potatoes are tender, stirring frequently.4. Stir in oysters and spinach. Cook over medium heat until thoroughly heated, stirring frequently.Nutrition Information Per Serving: Serving Size: 1 1/2 Cups * Calories: 380 * Calories from Fat: 220 * % Daily Value: Total Fat: 24 g 37% * Saturated Fat: 12 g 60% * Cholesterol: 85 mg 28% * Sodium: 520 mg 22% * Total Carbohydrate: 26 g 9% * Dietary Fiber: 1 g 4% * Sugars: 13 g * Protein: 14 g * Vitamin A: 45% * Vitamin C: 35% * Calcium: 30% * Iron: 25% * Dietary Exchanges: 1 1/2 Starch, 1 1/2 Lean Meat, 4 Fat or 1 1/2 Carbohydrate, 1 1/2 Lean Meat, 4 Fat