Oyster Stew
OYSTER STEW
(Courtesy of XINH DWELLEY: XINH'S CLAM & OYSTER HOUSE)
Traditional oyster stew is simply Taylor Shellfish Oysters poached in milk, butter, salt & pepper with a dash of hot sauce. For a more elegant preparation, we offer the following recipe from our chef Xinh Dwelley.
INGREDIENTS:
2 PINTS SHUCKED OYSTERS
½ C BUTTER
2 CLOVES GARLIC, CHOPPED
1 MEDIUM ONION, DICED
1 CAN EVAPORATED MILK
4 C MILK
2 TSP SALT
1 TSP PEPPER
5 FRESH BASIL LEAVES, CHOPPED (OR ½ TSP DRIED)
½ C BACON BITS (OPTIONAL)
DIRECTIONS:
Blanch oysters for 2 – 3 minutes. Drain and cut into bite-sized pieces. Melt butter in a pot and brown garlic. Add onion and sauté until done. Add oysters, milk, salt, pepper, basil and (if desired) bacon bits. Stir until warm (DO NOT BOIL). Garnish with chopped parsley and green onions.
BON APPETIT!
