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