Oyster Stew

Winter is time for Oysters. Any month with an ‘R’ is an Oyster eating month.

Here is a great stew for the coming cold weather.

Oyster Stew

Ingredients:

2 tbsp, plus 1more tbsp butter

1 tbsp flour

1/2 cup chopped onions

1/4 cup chopped celery

1 cup milk

1 dozen oysters, freshly shucked, drained and reserve liquid

Salt and Cayenne and black pepper to taste

1/2 tbsp chopped garlic

2 tbsp finely chopped parsley

Directions:

In a large saute’ pan, melt 2 tbsp 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 1 tbsp butter and remove from the heat.

Ladle the soup into a terrine and serve.