Oyster Stew In Three Minutes Recipes

Steps:

• Place the carrots, potatoes, onion, celery, and bouillon cubes in a stock pot; pour enough water over the vegetables to cover. Turn heat to medium-high and bring to a boil; allow to boil for 30 minutes. Add the oysters with their juices and 1 teaspoon black pepper; boil another 3 minutes; reduce heat to low. Stir in the evaporated milk and butter; cook and stir until the butter melts completely. Season with salt and pepper to serve.

Steps:

• Stir butter and garlic in stockpot over medium heat until butter begins to brown. Remove garlic and discard.
• Stir shallots into browned butter. Cook and stir until translucent, 5 to 7 minutes.
• Pour sherry over shallots in the stockpot and bring to a boil while scraping any browned bits off of the bottom of the pot. Simmer until liquid is reduced by half, 3 to 5 minutes.
• Pour reserved oyster liquor, milk, and cream into the stockpot; bring mixture to a simmer. Reduce heat to medium-low and stir in oysters; cook until oyster edges begin to ruffle, about 3 minutes. Remove from heat.
• Stir in parsley; season with sea salt to taste. Ladle into bowls and garnish with sweet paprika and oyster crackers.

Steps:

• Melt the butter in a large skillet over medium heat, and cook the celery and shallots until shallots are tender.
• Pour half-and-half into a large pot over medium-high heat. Mix in the butter, celery, and shallot mixture. Stir continuously. When the mixture is almost boiling, pour the oysters and their liquid into the pot. Season with salt, pepper, and cayenne pepper. Stir continuously until the oysters curl at the ends. When the oysters curl the stew is finished cooking; turn off the heat and serve.

Steps:

• Stir the evaporated milk and water together in a large pot over medium-low heat; bring to a gentle boil.
• Stir butter into the liquid. Season with salt and black pepper. Cook, stirring occasionally, until the butter melts completely, 5 to 7 minutes.
• Stir the oysters into the liquid; continue cooking at a simmer until the edges of the oysters begin to curl, about 15 minutes.

Steps:

• In a large saute pan, melt the 4 tablespoons butter. Stir in the flour, stirring constantly and cook for 3 to 4 minutes. Add the onions and celery and cook for 2 minutes. Stir in the milk and oyster liquid. Season the mixture with salt, cayenne and black pepper. Bring the liquid up to a simmer. Simmer the liquid for 3 to 4 minutes. Add the oysters, garlic and parsley. Bring the liquid back up to a simmer and cook for 3 to 4 minutes, or until the oysters curl. Stir in the remaining 2 tablespoons butter and remove from the heat. Ladle the soup into the terrine.

Steps:

• Heat oysters in their liquid in medium saucepan over high heat until oyster edges begin to curl, about 2 to 3 minutes.
• Heat milk and margarine together in large saucepan over medium high heat just to boiling; add the salt and pepper.
• Stir in the oysters and their liquid. Do NOT bring back to a boil or oysters will get tough.
• Pour stew in a large serving soup bowl; dust with paprika and sprinkle with parsley.

Steps:

• Warm oysters and broth in pan over medium heat.
• Add butter and heat until melted.
• Add milk and warm through (Do NOT boil).
• Serve with oyster or common crackers.

Steps:

• In a soup pot, melt butter. Add the finely chopped onions and celery and minced garlic. Cook for about five minutes until veggies are tender.
• Add the oysters and their liquid to the pot. Bring to a boil and boil for 4-5 minutes, until oysters curl; reduce heat to a simmer.
• In a small cup whisk together 1/4 flour in 1/4 water until very smooth; add this to soup pot, stirring constantly.
• Add all remaining ingredients to the soup pot. Cook over med heat, stirring frequently, for about 10-12 more minutes or until heated through and thickened.
• Serve.

Steps:

• In large skillet, fry bacon until crisp. Remove bacon from skillet w/ slotted spoon. Reserve bacon fat.
• In large 10QT pot, sweat onions, celery and leeks in bacon fat. Add fresh thyme and lemon peel. Continue to cook for another 2 to 3 minutes. Season with S & P.
• In a separate pot, bring fish fumet to a boil. Reduce heat to medium and poach the oysters in small batches for 2 to 3 minutes per batch. Cool oysters on a sheet pan and set aside.
• Strain the poaching liquid into the large pot with the veggies. Add the milk and bay leaves.
• In the large skillet melt the butter and whisk in the flour. Slowly whisk in ladles of stock to make a smooth loose mixture. Add this mix to large pot. Stir well. Add nutmeg.
• Allow soup to simmer until thickened. Check seasonings.
• Garnish: Saute potatoes and celery root in bacon fat until tender. Just before serving, toss potatoes and celery with bacon and scallions.
• Finish soup: Just before serving, stir cream into soup. Add poached oysters. Serve soup in bowls and top with potato-bacon mix.

Steps:

• Combine 3 cups water and potato in a Dutch oven over medium heat; bring to a boil and cook until the potato is soft, 4 to 5 minutes.
• Stir the butter into the potato cubes and cook an additional 5 minutes.
• Whisk the flour and 1/3 cup water together in a small bowl until smooth; stir into the potato mixture.
• Mix the oysters with their liquid, whipping cream, mushrooms, powdered milk, salt, and Worcestershire sauce into the potato mixture; cook until warmed through, 5 to 10 minutes. Thin with additional water as needed, adding 1/4 cup at a time, stirring continually, until you get your desired consistency.

Steps:

• Heat butter in saucepan and add celery and onion. Cook, stirring, without browning, about 5 minutes.
• Add milk and cream and bring to the simmer. Add Worcestershire and Tabasco sauce, paprika, salt and pepper.
• Add oysters with their liquor and let simmer about three minutes or until oysters start to curl. Do not overcook or oysters will toughen. Serve in heated soup bowls with equal portions of parsley sprinkled on top.

Steps:

• In 3 cups of boiling water, cook the potatoes until firm-tender (al dente).
• Heat the oil in a large skillet over high heat. Add the onions and sauté for 30 seconds. Add the reserved oyster liquor and cook 30 seconds more. Add the parsley, garlic, potatoes, salt, white pepper, and 20 turns of the black-pepper mill, and bring to a simmer. Stir in the hot sauce and Worcestershire and simmer for 1 minute. Add the cream and cook for 3 minutes.
• Fold in the green onions and the oysters and cook just until the edges of the oysters start to curl, about 2 minutes. Stay with it to be sure the oysters don't overcook.
• To serve, ladle 1-1/2 cups of the stew into each of 4 shallow soup bowls and top each with 2 turns black pepper.
• Makes 6 cups, or 4 first-course servings.

Steps:

• Heat butter in a saucepan over medium-low heat. Add onion and celery; cook until softened, about 8 minutes. Do not brown. Add milk, cream, salt, cayenne, white pepper, and liquor. Bring just to a boil; cook, barely simmering, 5 minutes. Add oysters; cook just until edges curl, 3 to 4 minutes. Garnish with paprika; hot sauce, if using; and crackers. Serve.

Steps:

• Drain oysters reserving the liquor. Fry bacon until crisp. Remove bacon from fat.
• Cook onion in bacon fat until tender. Add soup, oyster liquor, cream and seasonings; heat, stirring occasionally.
• Add bacon and oysters; heat 3 to 5 minutes or until the edges of the oysters begin to curl. Sprinkle with parsley. Serves 4 - 6.