Totten Inlet Oyster Stew Recipe

Directions:

1. Scrub shells of oysters, use oyster knife, working over a bowl to capture their liquor, shuck oysters.
2. Snap ends of asparagus, peel stems.
3. Blanch in boiling water, put in ice water to stop cooking.
4. Cut asparagus into 1/4-inch slices, on bias.
5. Melt butter in sauce pan over medium heat, add scallions, bell pepper, sauté 3 minutes.
6. Add cream, oysters and liquid, dry mustard, Worcestershire sauce, season with salt and white pepper.
7. Bring to boil, reduce heat, simmer for 5 minutes, poaching oysters.
8. Add asparagus, simmer 3 minutes.
9. Add parsley, ladle into bowls, allotting 5 oysters each.
10. Makes 4 servings.