Oyster Stew

Oxmoor House
10 cups

Ingredients

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1 1/2 cups chopped onion
2 stalks celery, sliced
2 cloves garlic, minced
2 sprigs fresh parsley, chopped
1/4 teaspoon dried whole thyme
1/4 cup plus 2 tablespoons butter or margarine
4 1/2 cups half-and-half
2 (12-ounce) containers fresh Select oysters, undrained
1/4 cup plus 2 tablespoons golden sherry
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon Worcestershire sauce
1/8 teaspoon hot sauce

Preparation

Sauté onion, celery, garlic, parsley, and thyme in butter in a large Dutch oven until vegetables are tender. Gradually add half-and-half, stirring constantly.

Drain oysters, reserving liquid. Add liquid to vegetable mixture; heat thoroughly without boiling. Stir in oysters, sherry, salt, pepper, Worcestershire sauce, and hot sauce. Continue cooking over low heat, stirring constantly, until mixture is heated and oyster edges curl. Serve warm.

Created date

February 2010