Home Style Oyster Stew
|1 pint of select shucked oysters|
|1 tbs of butter|
|1/4 cup of finely chopped leek white and light green parts|
|1 cup of milk|
|2 cups of half and half|
|2 tbs chopped parsley (curly or Italian)|
|1/2 tsp white pepper|
|Kosher salt to taste|
Fall and winter are the best times for eating oysters only because they spawn in summer. Many oyster stew recipes do not use the oyster liquor in their stews. I believe that this is a total waste of flavor. This stew is sweet and silky with a rich deep oyster flavor.
- Saute leeks in butter until tender
- Add the milk, half and half and liquor from oysters and simmer lightly for 10 minutes.
- Add oysters, and salt and white pepper cook for another 5 minutes.
Note: Oysters cook very quickly so take care not to over cook.