Well winter is well upon us now, and though I don’t love the cold, I do love some of the things cold does to food. Oysters, for instance, are best in the cold months when they’re not spawning. If you’re lucky enough to be able to buy oysters in the shell where you live, you should do it. Getting them open is a challenge if you haven’t done it before, but there are a few good descriptions of how to do it on the web, and after a little practice, you’ll do fine, I’m sure. This is one of my favorite ways to eat oysters, and certainly very easy. And the stew is still good if you use oysters from a jar, just not quite as heavenly as the version with live oysters.
Oyster Stew
serves 2 as a main course, 4 as a soup course
4 tablespoons butter
1/4 cup thinly sliced green onions
2 tablespoons finely minced shallot
1 tablespoon flour
1/2 cup dry white wine
1-3/4 cups whole milk
1/4 cup cream
2 teaspoons Worcestershire sauce
1/2 teaspoon sea salt
1 pint freshly shucked oysters & liquor
freshly ground black pepper
In a medium saucepan, melt butter over very low heat, then sweat green onions & shallot very slowly until softened, about 10-15 minutes. Do not brown them. Increase heat to medium low, add flour, and stir for 2 minutes. Add wine, simmer for 2 minutes, then add milk, cream, W sauce, & salt and bring to simmer. Add oysters and bring back to simmer. When oysters have plumped and soup is hot, taste for salt and serve, with freshly ground black pepper if desired.
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