Saltymikes Oyster Stew Supreme |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This twist on oyster stew is one of the best oyster stew recipes I have ever tried. A great alternative to the milk, salt and oysters routine. Ingredients:
2-3 pints shucked oysters with liquor |
3-4 large potatoes, diced |
2 cloves garlic, minced |
6 chicken bullion cubes |
1/4 cup chopped parsley |
2 sticks + 2 tbsp butter (lightly salted is ok) |
1/2 cup buttermilk |
1 quart half and half |
1 quart whole milk |
salt and black pepper to taste |
Directions:
1. Melt 2 Tbsp butter in heavy skillet. Separate oysters from liquor. Season oysters with salt and black pepper and sauté in butter until edges begin to curl. Remove from heat and place to side.
2. Steam diced potatoes in a large Dutch oven until fork tender. Drain water from the pot.
3. While potatoes are hot add buttermilk, 2 sticks butter, garlic, parsley and chicken bullion to the pot and season with salt and black pepper. Mash as if preparing mashed potatoes.
4. Add half and half to the pot. Whisk over low heat until the mixture forms a thick paste.
5. Add buttered oysters, oyster liquor, approx. half of the whole milk to pot. Bring to a low boil, whisking constantly. Slowly add more milk until the broth is “stew thick.”
6. Reduce heat to warm. Re-season if necessary.
7. Serve hot with garlic toast.
8. Note: For a great twist add 1 can of tomato paste, 2 tsp of sugar and a dash or two of cider vinegar.
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