Capt Phils Oyster Stew Recipes

OYSTER STEW

Steps:

• Melt the butter in a large skillet over medium heat, and cook the celery and shallots until shallots are tender.
• Pour half-and-half into a large pot over medium-high heat. Mix in the butter, celery, and shallot mixture. Stir continuously. When the mixture is almost boiling, pour the oysters and their liquid into the pot. Season with salt, pepper, and cayenne pepper. Stir continuously until the oysters curl at the ends. When the oysters curl the stew is finished cooking; turn off the heat and serve.

THICKER OYSTER STEW

Steps:

• In a soup pot, melt butter. Add the finely chopped onions and celery and minced garlic. Cook for about five minutes until veggies are tender.
• Add the oysters and their liquid to the pot. Bring to a boil and boil for 4-5 minutes, until oysters curl; reduce heat to a simmer.
• In a small cup whisk together 1/4 flour in 1/4 water until very smooth; add this to soup pot, stirring constantly.
• Add all remaining ingredients to the soup pot. Cook over med heat, stirring frequently, for about 10-12 more minutes or until heated through and thickened.
• Serve.

CAPT. PHIL'S OYSTER STEW

Steps:

• In 3 cups of boiling water, cook the potatoes until firm-tender (al dente).
• Heat the oil in a large skillet over high heat. Add the onions and sauté for 30 seconds. Add the reserved oyster liquor and cook 30 seconds more. Add the parsley, garlic, potatoes, salt, white pepper, and 20 turns of the black-pepper mill, and bring to a simmer. Stir in the hot sauce and Worcestershire and simmer for 1 minute. Add the cream and cook for 3 minutes.
• Fold in the green onions and the oysters and cook just until the edges of the oysters start to curl, about 2 minutes. Stay with it to be sure the oysters don't overcook.
• To serve, ladle 1-1/2 cups of the stew into each of 4 shallow soup bowls and top each with 2 turns black pepper.
• Makes 6 cups, or 4 first-course servings.

CLASSIC OYSTER STEW RECIPE

Steps:

• Drain oysters, reserving oyster liquor (about 1 cup). Heat milk and oyster liquor in a small saucepan over medium heat, whisking occasionally to prevent scorching, 3 to 4 minutes or until mixture just begins to steam. Add oysters, and season with desired amount of salt and pepper. Cook 4 to 5 minutes or until the edges of the oysters just begin to curl. Remove pan from heat. Using a slotted spoon, transfer oysters to a plate to prevent them from overcooking.
• Melt butter in a large saucepan over medium heat. Add shallot and garlic, and cook, stirring often, 4 minutes or until tender. Sprinkle flour over shallot mixture, and cook, whisking constantly, 1 to 2 minutes or until completely incorporated and bubbly. Gradually whisk in half-and-half and next 3 ingredients. Bring to a boil, whisking constantly. Gradually stir in reserved milk mixture and oysters. Reduce heat to medium-low, and cook, stirring occasionally, just until warmed through. Season to taste with salt, pepper, lemon juice, and hot sauce. Serve with crackers.

CREAMY OYSTER STEW

Steps:

• Saute green onions in butter in a Dutch oven until onions are tender. Add remaining ingredients to onion mixture. cook over low heat until edges of oysers begin to curl and mixture is hot, but not boiling. Serve with oyster crackers.

OYSTER STEW

Steps:

• In large skillet, fry bacon until crisp. Remove bacon from skillet w/ slotted spoon. Reserve bacon fat.
• In large 10QT pot, sweat onions, celery and leeks in bacon fat. Add fresh thyme and lemon peel. Continue to cook for another 2 to 3 minutes. Season with S & P.
• In a separate pot, bring fish fumet to a boil. Reduce heat to medium and poach the oysters in small batches for 2 to 3 minutes per batch. Cool oysters on a sheet pan and set aside.
• Strain the poaching liquid into the large pot with the veggies. Add the milk and bay leaves.
• In the large skillet melt the butter and whisk in the flour. Slowly whisk in ladles of stock to make a smooth loose mixture. Add this mix to large pot. Stir well. Add nutmeg.
• Allow soup to simmer until thickened. Check seasonings.
• Garnish: Saute potatoes and celery root in bacon fat until tender. Just before serving, toss potatoes and celery with bacon and scallions.
• Finish soup: Just before serving, stir cream into soup. Add poached oysters. Serve soup in bowls and top with potato-bacon mix.

GRANDPA'S OYSTER STEW

Steps:

• Stir butter and garlic in stockpot over medium heat until butter begins to brown. Remove garlic and discard.
• Stir shallots into browned butter. Cook and stir until translucent, 5 to 7 minutes.
• Pour sherry over shallots in the stockpot and bring to a boil while scraping any browned bits off of the bottom of the pot. Simmer until liquid is reduced by half, 3 to 5 minutes.
• Pour reserved oyster liquor, milk, and cream into the stockpot; bring mixture to a simmer. Reduce heat to medium-low and stir in oysters; cook until oyster edges begin to ruffle, about 3 minutes. Remove from heat.
• Stir in parsley; season with sea salt to taste. Ladle into bowls and garnish with sweet paprika and oyster crackers.

QUICK & LIGHT OYSTER STEW

Steps:

• Combine water with butter, Worcestershire sauce, juice from oysters and salt in a stockpot and bring to a boil over high heat.
• Add potatoes, reduce heat to medium-high, and cook for 20 minutes, stirring occasionally, until potatoes are tender.
• If oysters are large, cut into halves or thirds.
• When potatoes are tender, reduce heat to medium and add oysters.
• Cook until edges curl, about 4 minute.
• Meanwhile, scald milk by placing in a large saucepan and heating until bubbles begin to form around edges.
• Be careful it does not scorch.
• Add to stockpot with pepper and heat through.
• Serve with a sprinkle of nutmeg on each serving.