Fresh Oyster Stew
pints shucked oysters (4 cups), undrained
cup sliced leek (2 medium)
teaspoon dried tarragon, crushed
cups half-and-half, light cream, or whole milk
- Drain oysters, reserving liquid. Strain liquid through a fine-mesh sieve. Add enough water to strained liquid to measure 2 cups. Set aside. Rinse oysters thoroughly to remove any bits of sand or shell.
- In a large saucepan, heat butter over medium heat. Add leek; cook until tender, stirring frequently. Stir in flour, salt, and tarragon. Slowly stir in half-and-half. Cook and stir until mixture is slightly thickened and bubbly. Cook and stir for 1 minute more. Remove from heat. Cover and keep warm.
- In a medium saucepan, combine reserved 2 cups oyster liquid and oysters. Bring just to simmering over medium heat; reduce heat. Cook for 3 to 5 minutes or until oysters curl around the edges, stirring occasionally. Skim and discard fat from surface of cooking liquid. Stir oyster mixture into cream mixture. Heat through. If desired, garnish each serving with croutons. Makes 10 appetizer or 6 main-dish servings
From the Test Kitchen
Strain oyster liquid and rinse oysters as directed. Cover and chill separately for up to 2 hours. Prepare stew as directed.
Nutrition Facts(Fresh Oyster Stew)
- Per serving:
- 170 kcal cal.,
- 12 g fat
- (7 g sat. fat,
- 77 mg chol.,
- 358 mg sodium,
- 8 g carb.,
- 8 g pro.
- Percent Daily Values are based on a 2,000 calorie diet