OYSTER STEW
Provided by Craig Claiborne
Categories appetizer
Time 15m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Heat butter in saucepan and add celery and onion. Cook, stirring, without browning, about 5 minutes.
- Add milk and cream and bring to the simmer. Add Worcestershire and Tabasco sauce, paprika, salt and pepper.
- Add oysters with their liquor and let simmer about three minutes or until oysters start to curl. Do not overcook or oysters will toughen. Serve in heated soup bowls with equal portions of parsley sprinkled on top.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 14 grams, Carbohydrate 14 grams, Fat 42 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 25 grams, Sodium 808 milligrams, Sugar 7 grams, TransFat 0 grams
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Anthony McIntosh
[email protected]Meh.
Nazeer Khan
[email protected]This recipe is a keeper! The stew was creamy, flavorful, and the oysters were cooked to perfection. I will definitely be making this again.
Lewis Droid
[email protected]Yum!
Ananda Mela
[email protected]Not a fan. The broth was too thin and the oysters were overcooked. I think I'll stick to my usual oyster stew recipe.
Veronica Muzumara
[email protected]Easy to make and delicious! I added a little extra Old Bay seasoning and some chopped celery for a bit more flavor. Will definitely make this again.
Socrates Aguasvivas
[email protected]This oyster stew was a hit at our dinner party! The broth was creamy and flavorful, and the oysters were perfectly cooked. We followed the recipe exactly and were very pleased with the results. Definitely recommend!