Recipe by Alan Leonetti
This recipe is VERY EASY and DELICIOUS. Please disregard the person that wrote a bad review. That person has no recipes posted and no other reviews. I believe that individual is mentally ill. This recipe is WONDERFUL !!! If you have any questions e-mail me at: Alan Leonetti@q.com
Top Review by Muriel K.
Being a 'born and bred' New Englander, I've made umpteen Oyster Stews in my life...usually just using oysters and their liquid, cream and milk, butter or margarine, and salt and pepper to taste although I've been known to 'stray' a bit by sometimes adding finely chopped onion, or crushed red pepper, or a bit of garlic depending on my mood! Lol. I must say that the use of shallots is an excellent addition! Topping this stew with some paprika and a square pat of butter...as well as a bit of fresh or dried parsley...to create a bit of 'eye candy' just helps make it look extra nice.
Since I've never known an oyster to win a beauty contest...nevermind the stew...I do believe that true Oyster Lovers will forgive the leftovers for not appearing as 'fresh' the second day since the flavor will be even better! :) This recipe is definitely a 'keeper'...easy, quick, and delicious!
- 4 (2 pint) jars oysters (shucked with liquid)
- 1⁄2 cup butter
- 3 tablespoons shallots (minced)
- 1 quart half-and-half cream
- salt and pepper
- dried parsley flakes (for garnish)
Directions See How It's Made
- Melt butter in a skillet over medium heat and cook shallots until tender.
- Pour half-and-half into large pot over medium-high heat. Add the butter and shallots, stirring constantly.
- Just before the mixture is ready to boil, Add in the oysters with their liquid. Season with salt and pepper. Be careful NOT TO BOIL.
- When the oysters begin to curl they are done.
- Garnish with dried parsley flakes and serve with crusty bread and butter.