Holiday Oyster Stew

By cserumga

Per serving: 443 cal, 13g protein, 9g carb, 40g total fat, 204mg chol, 207mg sodium, 0g fiber

Ingredients

• 6 Tbsp unslated butter
• 1 shallot, grated
• 2 pt freshly shucked oysters with their liquid
• 2 cups heavy cream
• 1 cup milk
• few drops of Tabasco or other hot-pepper sauce
• salt to taste
• 2 Tbsp freshly chopped fresh chervil or chives (optional)

Details

Servings 6

Preparation

Step 1

1. Preheat the oven to 200F. Place individual soup bowls on a baking sheet. Using about 1 tablespoon total of the butter, place a sliver of butter in each bolw and slip the baking sheet into the oven.

2. Select a wide saucepan or deep saute pan that will accommodate the oysters snugly in a single layer. Add the remaining 5 tablespoons butter to the pan and place over medium heat. When the butter melts, stir in the shallot and cook for a minute or 2 withough browning. Add they oysters and their liquid, and heat until the liquid just starts to simmer and the edges of the oysters begin to curl, 2-5 minutes. Using a slotted spoon, transfer the oysters to a shallow bowl and set aside.

3. Raise the heat to high and cook the liquid until it is reduced by about half, 5-7 minutes. Add the cream and milk and bring to just below a boil. Taste and season discreetly with the Tabasco and salt. (The stew may be plenty salty from the oysters.) Reduce the heat to medium-low and return the oysters to the pan to heat through. Do not allow the stew to boil or stay too long on the heat, or the oysters will toughen.

4. Ladel into the warmed bowls, and garnish each serving with a bit of chervil or chives, if desired. Serve piping hot.