Collard 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.

COLLARD COBBLER

Steps:

• Preheat the oven to 375 degrees F.
• For the collards: Place a large saute pan over medium-high heat. Add the bacon and cook until the fat is rendered but the bacon is not yet crisp, about 8 minutes. Add the collard greens, stock, onion powder, pepper and salt. Cook, stirring occasionally, until the greens have wilted down and most of the liquid has evaporated, 10 to 12 minutes. Scrape the greens into a small oval baking dish and spread into an even layer.
• For the drop biscuit topping: Meanwhile, whisk together the flour, baking soda, sugar and salt in a medium mixing bowl. Whisk together the buttermilk and butter in a small mixing bowl. Pour the wet ingredients into the dry and stir until a dough comes together.
• Spray an ice cream scoop with cooking spray and scoop the biscuits onto the collards, leaving some collards exposed. Each biscuit should be about 2 heaping tablespoons of dough. Bake until the greens bubble around the edges and the biscuits are golden brown, 25 to 30 minutes. Serve immediately.

MOM'S OYSTER STEW

Steps:

• Melt the butter in a saucepan over medium heat. Add the garlic, salt and pepper; cook and stir until fragrant, about 5 minutes. Stir in the milk and half-and-half, and transfer to the top of a double boiler. If you do not have one, set the pan of soup over a pan of simmering water.
• When the milk is hot, add the oysters and heat just until the oysters are opaque. Do not allow to boil. Season with fresh parsley, cayenne pepper and sherry. Go easy on the sherry until you are sure you like it in the stew.

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.

OYSTER STEW

Steps:

• In a large saute pan, melt the 4 tablespoons butter. Stir in the flour, stirring constantly and cook for 3 to 4 minutes. Add the onions and celery and cook for 2 minutes. Stir in the milk and oyster liquid. Season the mixture with salt, cayenne and black pepper. Bring the liquid up to a simmer. Simmer the liquid for 3 to 4 minutes. Add the oysters, garlic and parsley. Bring the liquid back up to a simmer and cook for 3 to 4 minutes, or until the oysters curl. Stir in the remaining 2 tablespoons butter and remove from the heat. Ladle the soup into the terrine.

STIR-FRIED COLLARDS

Steps:

• Bring a large pot of water to a boil. Have a bowl of ice water ready. Wash and trim the greens, and cut into 2-by-3-inch pieces. Blanch in batches in the boiling water for 1 minute (begin counting after the water returns to a boil), then immediately transfer to the bowl of ice water. Drain well. Lift the greens up by handfuls and squeeze out the excess water, then spread out on a kitchen towel and pat dry.
• Heat a wok over high heat (medium-high if you have a powerful stove), then season with salt and let it brown lightly. Add the oil. When the oil is hot, add the garlic and stir until lightly browned. Add the greens and pepper and stir-fry for about 1 minute. Stir in 2 tablespoons oyster sauce and the sugar, then taste and adjust the seasoning. Serve immediately.

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.

STEWED COLLARD GREENS

Steps:

• Bring chicken broth and pepper flakes to a boil in a large saucepan. Add collard greens; reduce heat to a simmer, and cover. Cook, stirring occasionally, until tender, 1 hour to 1 hour 15 minutes.
• Season with salt. Serve greens with liquid spooned over the top.