Totten Inlet Oyster Stew

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.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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

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.