Recipe by jchef1
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.
Top Review by 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.
- 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
Directions See How It's Made
- 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.