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Totten Inlet Oyster Stew

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“This was submitted and published in the American Harvest cookbook, by the American Academy of Chef's, the honor society of the American Culinary Federation.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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