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1
Drain the oysters, reserving the liquor, and set aside.
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2
Measure the oyster liquor and add in the clam juice or possibly chicken stock to make 3/4 c. total.
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3
Set aside.
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4
In a large heavy saucepan or possibly Dutch oven, saute/fry the bacon over medium-high heat till about half cooked, 2 to 3 min.
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5
Add in the mushrooms, onion, celery, carrot and red pepper and reduce the heat to medium.
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6
Saute/fry the vegetable mix about 4 min, stirring often.
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7
Stir in the sherry and thyme, followed by the oyster liquor mix, Tabasco and potatoes.
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8
Raise the heat and bring to a boil and simmer till the potatoes are nearly tender, about 5 min.
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9
Stir the cornstarch into the half-and-half and whisk this mix into the gently boiling stew.
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10
Add in the oysters immediately.
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11
Heat just till the oysters get plump and their edges are ruffled, 1 to 2 min.
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12
Season to taste with salt and pepper.
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13
Spoon into serving bowls and sprinkle with minced parsley.
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14
Serve with lemon wedges for squeezing.
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15
This recipe yields 4 servings.
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16
Comments: A centuries-old favorite recipe for oysters is the oyster stew; fresh oysters simply simmered in heavy cream, topped with a pat of butter and a sprinkle of parsley.
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17
Also delicious and decadent, but a little less rich, this oyster stew is chock-full of colorful fresh vegetables and red potatoes, making for a meal in itself.
