RECIPES
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Oyster Stew Savored raw on the half shell or hidden beneath a stuffing of spinach, butter, breadcrumbs, and seasonings in the classic oysters Rockefeller, this shellfish brings an element of mystique to any dining experience. At The Culinary Institute of America, oyster stew offers a rich starter or main entrée. Loaded with plump oysters and garnished with crisp bacon, the creamy stew stimulates the senses and ignites the appetite. What's more, it goes from soup pot to bowl in less than an hour, keeping you out of the kitchen and closer to the one you love. Directions Drain the oysters in a colander over a bowl. Reserve the juice. Heat a soup pot over medium heat. Add the bacon and cook until crisp, six to eight minutes. Transfer the bacon to a paper towel-lined plate. Add the onion to the bacon fat and cook until translucent, about six minutes. Do not brown. Reduce the heat to low, add the flour, and cook three to four minutes, stirring constantly with a wooden spoon. Add the milk and reserved oyster juice in batches, using a whisk to work out any lumps between each addition. Add the bay leaf and simmer, twenty minutes, skimming as necessary. Add the whole oysters and continue to simmer until the oysters are barely cooked, about five minutes. Remove from heat. Add the hot cream and season with salt and pepper. Serve in heated bowls, garnished with the reserved bacon and oyster crackers, if desired. Nutrition analysis per 17-ounce serving (without crackers): This recipe along with more than 100 others, is from The Culinary Institute of America's Book of Soups, which is available for purchase at bookstores nationwide. |
Ingredients Makes 8 servings |
