Oyster Stew With Fresh Rosemary Recipes

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:

• ---AboutFresh Oysters--- If using fresh oysters, make sure they snap closed when touched (if they are open), otherwise discard.
• It is handy to use a shucking knife and gloves.
• If you do not have shucking gloves, drape a towel over your palm (those shells can be sharp!).
• Hold the oyster firmly in one hand, shucking knife in the other.
• Slip the knife blade between the top and bottom of the shell near the hinge on the back.
• Run the knife all the way around until you get to the other side (be careful, this is more easily said than done!).
• Using a twisting motion with the knife, pry the top and bottom shells apart- be gentle so you don't lose the liquor.
• Cut the oyster free from its shell; there's a little tough knob on the underside you'll have to sever.
• Place the oyster and its liquor into a bowl and repeat with the remaining oysters.
• Note: if you were serving them on the half-shell, you would just leave them in the shell and place them on a platter with some crushed ice.
• ---Forthe Stew--- In your soup pot, saute the onion and celery in the mixture of butter and oil until the onion is translucent.
• Add the wine and cook for 3-4 minutes.
• Add the stock and season to taste with salt and pepper.
• Turn heat to low, and simmer, covered, for about 15 minutes.
• Stir in the half and half and heat through for about 5 minutes.
• Add the oysters with their liquor and cook until the oysters have just plumped up and their edges have curled (no more than 3 minutes).
• Add the minced rosemary and check for seasoning.
• Serve warm, garnished with sprigs of rosemary, if desired.