Calypso Oyster Stew Recipe

1. 1

   Drain the oysters, reserving the liquor, and set aside.

2. 2

   Measure the oyster liquor and add in the clam juice or possibly chicken stock to make 3/4 c. total.

3. 3

   Set aside.

4. 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.

5. 5

   Add in the mushrooms, onion, celery, carrot and red pepper and reduce the heat to medium.

6. 6

   Saute/fry the vegetable mix about 4 min, stirring often.

7. 7

   Stir in the sherry and thyme, followed by the oyster liquor mix, Tabasco and potatoes.

8. 8

   Raise the heat and bring to a boil and simmer till the potatoes are nearly tender, about 5 min.

9. 9

   Stir the cornstarch into the half-and-half and whisk this mix into the gently boiling stew.

10. 10

    Add in the oysters immediately.

11. 11

    Heat just till the oysters get plump and their edges are ruffled, 1 to 2 min.

12. 12

    Season to taste with salt and pepper.

13. 13

    Spoon into serving bowls and sprinkle with minced parsley.

14. 14

    Serve with lemon wedges for squeezing.

15. 15

    This recipe yields 4 servings.

16. 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.

17. 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.

* Per serving · 4 servings · Values may vary.