Oyster Stew

Stew is one of the pleasures of cold weather, especially when oysters are in season. Winter oysters tend to be fetter and larger than fall oysters. While the winter ones are not as economical as those harvested early in the season, they are both equally as good in the stew pot.

Classic oyster stew is simplicity itself-oysters, cream, salt, pepper, and perhaps a touch of butter for richness and onion to boost the briny flavor of the mollusks. But for our taste, it's a little, well, bland. Golden Oyster Stew, with its base of potato soup and chunks of celery, onion, and mushroom, is heartier and better fits the definition of a stew. This recipe received an enthusiastic welcome at the tasting table, so stir up a potful to enjoy the praise of your own tasters.

When you find shucked oysters at a good price, buy several containers and freeze them for up to six weeks. Thaw them overnight in the refrigerator for fresh flavor all season long.

-DONNA FLORIO

Golden Oyster Stew

MAKES 6 SERVINGS

PREP: 15 MIN., COOK: 25 MIN.

Oyster liquor is the liquid found in the container with shucked oysters (or inside the shell of whole oysters).

2 Tbsp. butter

½ cup chopped onion

½ cup sliced celery

1 (8-oz.) package sliced fresh mushrooms

2 Tbsp. all-purpose flour

2 cups milk

1 cup (4 oz.) shredded sharp Cheddar cheese

1 (10¾-oz.) can cream of potato soup, undiluted

1 (2-oz.) jar diced pimiento, undrained

¼ tsp. salt

¼ tsp. pepper

¼ tsp. hot sauce

1 (12-oz.) container standard oysters, undrained

Saltines or oyster crackers (optional)

1. Melt butter in a Dutch oven over medium heat; add onion and celery, and cook, stirring occasionally, 8 minutes or until tender. Add mushrooms, and cook, stirring occasionally, 5 minutes. Add flour, and cook, stirring constantly, 1 minute.

2. Gradually stir in 2 cups milk; cook, stirring often, 5 minutes or until mixture is thickened and bubbly.

3. Reduce heat to low, and stir in cheese and next 5 ingredients. Cook, stirring often, 3 minutes or until cheese melts and mixture is hot.

4. Add oysters and oyster liquor, and simmer 3 minutes or just until edges of oysters begin to curl. Serve with crackers, if desired.

Note: To make ahead, prepare the stew through Step 3. Freeze the mixture in a large zip-top plastic freezer bag for up to 2 months. Thaw in the refrigerator overnight. Heat in a Dutch oven over medium-low heat 10 minutes or until thoroughly heated. Proceed with recipe as directed in Step 4.

Copyright Southern Progress Corporation Feb 2007
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