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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
6 tablespoons butter |
6 scallions, white and green parts finely chopped seperately |
1/4 cup finely chopped celery |
1 clove garlic, peeled and minced |
3 tablespoons all-purpose flour |
2 cups milk |
1 cup heavy cream |
1/8-1/4 teaspoon cayenne pepper |
salt |
white pepper |
3 dozen oysters, shucked and liquor reserved (1-1-1/4 lb) |
2 tablespoons dry sherry |
Directions:
1. Melt the butter in a heavy saucepan and cook the white parts of the scallions, celery and garlic until softened.
2. Stir in the flour and cook for 2 minutes, then gradually stir in the milk and cream.
3. Bring to a boil, stirring.
4. Add the cayenne, salt and pepper to taste.
5. Simmer 10 minutes, stirring frequently.
6. Meanwhile, in another saucepan cook the oysters in their liquor until just firm- 2-3 minutes.
7. Strain the oyster liquor into the stew and stir in well.
8. Stir in the sherry, and taste and adjust the seasoning to taste.
9. Fold in the oysters, and serve hot, sprinkled with the green scallion tops.
10. Be sparing with the salt as the oyster liquor may be salty.
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