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Oyster Stew
Courtesy of Wisconsin Milk Marketing Board
Servings: 8
Prep Time: 20 Min.
Cook Time: 15 Min.
What you need:
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1/2 c. unsalted butter
1 leek, diced
1 onion, diced
1 lb. mushrooms, diced
1/2 c. dry white wine
1 pint shucked oysters, liquor reserved
1 pint whipping cream
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/8 tsp. cayenne pepper
1 c. half & half
salt & ground black pepper to taste
2 Tbsp. chopped parsley
What to do:
1. Melt butter in sauce pan. Add leek and onions. Cook over low heat until transparent.
2. Add mushrooms. Increase heat to medium-high and cook mushrooms for 5 min.; add white wine; cook for 3 min.; add reserved oyster liquor, whipping cream, thyme, oregano and cayenne pepper; simmer for 5 min. Add oysters; bring to simmer; add half & half; bring to simmer.
3. Season to taste with salt and pepper. Add parsley. Serve immediately.

Recipe provided by Chef Mark Weber
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