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Total Time
30mins
Prep 20 mins
Cook 10 mins

This was submitted and published in the American Harvest cookbook, by the American Academy of Chef's, the honor society of the American Culinary Federation.

Ingredients Nutrition

Directions

  1. Scrub shells of oysters, use oyster knife, working over a bowl to capture their liquor, shuck oysters.
  2. Snap ends of asparagus, peel stems.
  3. Blanch in boiling water, put in ice water to stop cooking.
  4. Cut asparagus into 1/4-inch slices, on bias.
  5. Melt butter in sauce pan over medium heat, add scallions, bell pepper, sauté 3 minutes.
  6. Add cream, oysters and liquid, dry mustard, Worcestershire sauce, season with salt and white pepper.
  7. Bring to boil, reduce heat, simmer for 5 minutes, poaching oysters.
  8. Add asparagus, simmer 3 minutes.
  9. Add parsley, ladle into bowls, allotting 5 oysters each.
  10. Makes 4 servings.
Most Helpful

4 5

Not your usual oyster stew. I skipped the asparagus (not in season) and red bell peppers (we're tired of them) and used a potato instead, and half-and-half rather than cream. The stew was even better the next day.