Oyster Stew

Tuesday, February 19, 2013

Every New Year’s Eve my mother and sister would make Oyster Stew.  I thought it was the

most exotic meal that I had ever tasted.  Well, recently paging through a new cookbook by

Alex Hitz called My Beverly Hills Kitchen I came across a new updated version of this

decadent and delicious stew.  Don’t forget the oyster crackers! This is a great way to

chase away the winter blues!  Enjoy!

Oyster Stew

3 tablespoons salted butter

2 bunches green onions, thinly sliced, including both green and white parts

2 small cloves garlic, minced

2 cups milk

2 cups heavy cream ( no substitutes )

1/4 cup bourbon – Did you know Whiskey can only be called Bourbon if it’s made in Kentucky?

1 cup very rich chicken stock

1 3/4 teaspoons salt

1 teaspoon white pepper

2 pints fresh raw medium oysters, plus 1 1/2 cups of their drained oyster juice

A seafood store will have pre-shucked oysters

Oyster Crackers

In a medium-size stockpot over medium heat, melt the butter.  When the foaming has

subsided, add the onions and garlic and saute for three to four minutes until they

begin to be translucent.  Add the milk, cream, bourbon, chicken stock, salt, white

pepper, and oyster juice.  Bring this mixture to a boil for 10 minutes.  Remove the

pot from the heat and add the oysters.  They should “steep” in the hot stock for

about tree minutes, until they are heated through fully and just begin to curl at the

edges.  Do not overcook them.  Serve immediately.

The key to Happiness:   “Something to do, Someone to love, and Something to look forward to”

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