Totten Inlet Oyster Stew

jchef1's Note:

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.

• Total Time: 30 mins
• Prep Time: 20 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 20 totten inlet oysters (or other oysters around 1 1/2 inches long may be used)
• 8 ounces walla walla asparagus (or substitute local asparagus)
• 1 tablespoon butter
• 2 scallions , thin sliced
• 2 tablespoons fine diced red bell peppers
• 1 quart heavy cream
• 1 teaspoon dry mustard
• 1 teaspoon Worcestershire sauce
• ¼ teaspoon white pepper
• 2 tablespoons chopped flat leaf parsley

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.

Reviews

[fluffernutter]

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.