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Oyster Stew

Submitted by: Mary on 09/28/2003
2675 views
2.89 avg rating
209 votes
 
 
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Ingredients

3 3/4 C Heavy cream
1 Bay leaf
1 Rib celery with leaves, cut into thin slices
1 Small onion, quartered
2 Springs fresh thyme or 1 1/2 teaspoons dried thyme
48 Oysters (cleaned, and shucked)
1 Egg yolk
Tabasco sauce to taste
1/2 t Celery salt
Salt and pepper to taste
2 T Butter
1/2 t Worcestershire sauce

Directions

Combine 3 cups of heavy cream, bay leaf, celery, onion, and thyme in a saucepan. Bring just to a boil, but do not boil.



Pour the oysters and oyster liquor into a deep skillet large enough to hold the stew. Sprinkle with salt. Bring to a boil and cook just until the oysters curl.



Strain the cream mixture over the oysters adn stir. Discard the olids. Do not boil.



Beat teh cream with egg yolk and add tabasco sauce, celery salt, salt and pepper to taste. Add to stew. Bring just to a boil and swirl in the butter. Add the worcestershire sauce and serve.

Servings

4

Calories

10

Time to prepare

30 minutes

Difficulty

Easy
 

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