 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Ingredients:
3 (12-ounce) containers fresh oysters, undrained |
1/2 cup butter |
6 shallots, minced |
3 tablespoons all-purpose flour |
3 pints half-and-half |
1 1/2 teaspoons salt |
3/4 teaspoon pepper |
1/3 cup vermouth |
garnish with chopped fresh parsley |
Directions:
1. Drain oysters, reserving 3/4 cup liquid.
2. Melt butter in a skillet; add shallots, and sauté until tender. Whisk in flour; cook, whisking constantly, 1 minute. Gradually add reserved oyster liquid and half-and-half; cook over medium heat, whisking constantly, until thickened and bubbly. Add oysters, and cook 5 minutes or until done. Stir in salt, pepper, and vermouth. Garnish, if desired; serve immediately.
3. NOTE: This oyster stew recipe is typical of those made in the South.
|
|