Oyster Stew

Since we’re coming close to Halloween, I’m going for something more fall-ish.  This is a dish I really like but don’t get the opportunity to make that often.  To be honest, I used to hate it because when I’d watch it getting made, the whole snot consistency thing of the oyster liquor used to skeeve me out.  Now that I’m older and I’ve had it several times without watching it being made, I really kinda like it.  It’s super simple and it’s hearty.  Very useful when I lived in the North, but now that I’m home, I need to run the air conditioner if I’m going to eat it.  Like I ever DON’T run the air conditioner.  C’mon.. this is Orlando we’re talking about here.  Home of the 3pm duck drowner.. and the concept of shoveling sunshine.

  • 32oz raw oysters with their liquor
  • 6 tbsp butter
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 medium skinned potato cut small.  SMALL. (ok.. I use red potatoes and don’t skin them.. but hey.. that’s me)
  • 1 small chopped leek
  • salt and pepper
  • scotch bonnet sauce (if you don’t have scotch bonnet sauce, tabasco works)
  • minced parsley (I use dried.  You can use fresh.  It’s really just a garnish)

Separate the oysters from their liquor and hold the liquor aside.  In a large pan, cook the potatoes and chopped leek in about 1 tsp of butter until they are cooked through.  Add the rest of the butter and the uncooked oysters.  Cook until the oysters are cooked through.  The edges will curl up when they’re done.  In a separate pot, on low heat, add the milk, the cream, and the liquor and slowly heat until hot.  Do not allow it to boil.  When the liquid is hot, add the oysters/leek/potato mixture.  While stirring, add a dash or two of hot sauce and salt and pepper to taste.  When it’s well blended, remove from heat and serve.  Garnish with parsley.

If you want a lower carbohydrate option, omit the potatoes… but hey.. live a little.

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