Louisiana
Mardi Gras Oyster Stew
1 1/4 cups water
3 dozen small to medium oysters, in their liquor
1/2 cup unsalted butter
1 cup finely chopped celery
3/4 teaspoon seafood seasoning
1/2 cup finely chopped green onions
2 cups whipping cream
- Add water to the oysters and refrigerate
at least 1 hour. Strain and reserve oysters and oyster water;
refrigerate until ready to use.
- Combine butter, celery, seafood seasoning
and 3/4 cup of reserved oyster water in a large skillet. Cook
over high heat for 3 minutes, shaking pan (versus stirring) almost
constantly. Add remaining ½ cup oyster water and continue
cooking and shaking the pan for 1 minute. Stir in green onions.
Gradually add cream, whisking constantly. Add oysters and cook
just until the edges begin to curl, about 2 to 4 minutes. Remove
from heat and serve immediately, stirring well as you ladle out
portions.
Makes 6 servings.
Recipe provided courtesy of National Fisheries Institute.