Oyster Stew for One or Two |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Wonderful main meal stew using 8-ounce container of oysters. Good served with toasted and buttered thick sliced bread and simple fruit, such as canned peaches. If stew is too thick, thin with a little more milk. If your oysters are large, they may be cut after cooking into smaller pieces. Ingredients:
2 tablespoons butter |
1 (6 inch) celery rib, finely chopped |
1 small clove garlic, minced |
1 tablespoon all-purpose flour |
1 cup milk |
1/4 cup half-and-half cream |
1/4 teaspoon onion powder |
1 pinch dried parsley |
1/2 teaspoon salt |
1 cup fresh shucked oysters, undrained |
1 pinch ground black pepper, to taste |
Directions:
1. Melt the butter in a heavy-bottomed skillet or wok over medium-high heat; cook and stir the celery and garlic in the butter until the celery is soft, 5 to 7 minutes. Add the flour and stir, scraping the bottom of pan until flour is lightly toasted. Slowly add the milk and half-and-half to the roux, stirring constantly. Stir the onion powder, parsley, and salt into the mixture. Reduce heat to medium-low; continue cooking and stirring until the mixture bubbles and thickens, 5 to 7 minutes.
2. Add the oysters with the liquid from the container to the mixture; cook until the edges of the oysters curl, about 5 minutes more. Season with pepper just before serving.
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