Oyster Stew

By keledru

Ingredients

• 1/2 stick plus 2 tbsp butter (6 tbsp)
• 2 tbsp flour
• 1/2 cup chopped onions
• 2 cups milk
• 2 dozen oysters, shucked and drained, with 1/4 cup oyster liquor reserved
• 1 tsp salt
• 1/4 tsp cayenne
• 1/4 tsp freshly ground black pepper
• 3 tbsp chopped parsley
• 1/4 cup chopped green onions
• 1 tbsp chopped garlic

Preparation

Step 1

Melt 4 tbsp butter in skillet over medium-high heat. Add the flour and cook, stirring constantly for 3 to 5 minutes to make a blond roux, the color of sandpaper.

Add the onions and cook for 2 minutes. Add the milk, oyster liquor, salt, cayenne, and black pepper and bring to a gentle boil. Stir constantly for 3 to 4 minutes, or until the mixture thickens slightly. Add the parsley, green onions, garlic, and oysters. Bring to a gentle boil and cook until the edges of the oysters curl, 3 to 4 minutes.

Cut the remaining 2 tbsp of butter into chips and add to the stew. When melted remove from heat and serve immediately.