Oyster Stew with Fresh Rosemary
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
8-10
ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon oil
- 1 small onion, finely chopped
- 2 celery ribs, finely chopped
- 1⁄4 cup vermouth (dry white wine ok)
- 6 cups chicken stock
- kosher salt
- freshly ground white pepper
- 1 cup half-and-half
- 3 pints shucked oysters, with liquor (about 36 fresh oysters worth)
- 1 tablespoon minced fresh rosemary
- fresh rosemary (for garnish)
directions
- ---AboutFresh Oysters--- If using fresh oysters, make sure they snap closed when touched (if they are open), otherwise discard.
- It is handy to use a shucking knife and gloves.
- If you do not have shucking gloves, drape a towel over your palm (those shells can be sharp!).
- Hold the oyster firmly in one hand, shucking knife in the other.
- Slip the knife blade between the top and bottom of the shell near the hinge on the back.
- Run the knife all the way around until you get to the other side (be careful, this is more easily said than done!).
- Using a twisting motion with the knife, pry the top and bottom shells apart- be gentle so you don't lose the liquor.
- Cut the oyster free from its shell; there's a little tough knob on the underside you'll have to sever.
- Place the oyster and its liquor into a bowl and repeat with the remaining oysters.
- Note: if you were serving them on the half-shell, you would just leave them in the shell and place them on a platter with some crushed ice.
- ---Forthe Stew--- In your soup pot, saute the onion and celery in the mixture of butter and oil until the onion is translucent.
- Add the wine and cook for 3-4 minutes.
- Add the stock and season to taste with salt and pepper.
- Turn heat to low, and simmer, covered, for about 15 minutes.
- Stir in the half and half and heat through for about 5 minutes.
- Add the oysters with their liquor and cook until the oysters have just plumped up and their edges have curled (no more than 3 minutes).
- Add the minced rosemary and check for seasoning.
- Serve warm, garnished with sprigs of rosemary, if desired.
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RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
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