Yield:4 main-course servings
Ingredients
4 tablespoons (1/2 stick) butter
2-3 russet potatoes, peeled and diced
1 cup chopped onions
1/2 cup chopped celery
2 cups milk (or half and half for a richer stew)
1 cup reduced sherry wine
2 dozen oysters, shucked, drained and reserve liquid
Salt and cayenne
Fresh black pepper
1 tablespoon chopped garlic
1/4 cup chopped finely chopped parsley, tarragon, chives, chervil mixed
Directions
In a large saute pan, melt the 4 tablespoons butter. Add the onions and celery and cook until vegetables become translucent. Stir in the milk and oyster liquid. Season the mixture with salt, cayenne and black pepper. Be careful with the cayenne because it will make the stew spicy (for some that will be a good thing!) Bring the liquid up to a simmer. Simmer the liquid for 3 to 4 minutes. Add the diced russet potatoes and cook until mixture begins to thicken slightly. Add the oysters, garlic and parsley. Bring the liquid back up to a simmer and cook for 2 to 3 minutes, making sure not to overcook the oysters. Remove from the heat. Serve hot.
In a large saute pan, melt the 4 tablespoons butter. Add the onions and celery and cook until vegetables become translucent. Stir in the milk and oyster liquid. Season the mixture with salt, cayenne and black pepper. Be careful with the cayenne because it will make the stew spicy (for some that will be a good thing!) Bring the liquid up to a simmer. Simmer the liquid for 3 to 4 minutes. Add the diced russet potatoes and cook until mixture begins to thicken slightly. Add the oysters, garlic and parsley. Bring the liquid back up to a simmer and cook for 2 to 3 minutes, making sure not to overcook the oysters. Remove from the heat. Serve hot.
