GOLDEN OYSTER STEW
This recipe comes from the February 2007 edition of Southern Living Magazine who suggests using only fresh oysters found in the fresh seafood department of your grocery store. Using canned oysters for this recipe is not recommended. Standard sized oysters are best for this stew. See *Note below for make ahead instructions & selecting oysters.
Provided by Bev I Am
Categories Stew
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter in a Dutch oven over medium heat; add onion and celery, and cook, stirring occasionally, 8 minutes or until tender.
- Add mushrooms, and cook, stirring occasionally, 5 minutes. Add flour, and cook, stirring constantly, 1 minute.
- Gradually stir in 2 cups milk; cook, stirring often, 5 minutes or until mixture is thickened and bubbly.
- Reduce heat to low, and stir in cheese and next 5 ingredients.
- Cook, stirring often, 3 minutes or until cheese melts and mixture is hot.
- Add oysters and oyster liquor, and simmer 3 minutes or just until edges of oysters begin to curl.
- Serve with crackers, if desired.
- *Note:
- To make ahead, prepare the stew through adding and melting cheese. Freeze the mixture in a large zip-top plastic freezer bag for up to 2 months. Thaw in the refrigerator overnight. Heat in a Dutch oven over medium-low heat 10 minutes or until thoroughly heated. Proceed with recipe as directed.
- **Choosing the Best: Fresh shucked oysters are found in the seafood department of supermarkets or at seafood markets. We don't recommend substituting canned oysters in this recipe. Fresh oysters come in 12-oz. containers and range in size from standards (the smallest) to counts (the largest). Standards and selects are the most economical and are the best choices for oyster stew.
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Zin Lay
[email protected]I love this recipe! It's so easy to make, and the results are always amazing.
Talha King
[email protected]This stew is perfect for a cold winter night. It's hearty, flavorful, and comforting.
Safa Dali
[email protected]I've made this recipe several times, and it's always a hit with my guests. The oysters are plump and juicy, and the broth is creamy and flavorful.
Paul Assan
[email protected]This recipe was easy to follow, and the stew turned out great! I will definitely be making it again.
Mohd Shabbir
[email protected]I'm not a big fan of oysters, but I actually enjoyed this stew. The broth was very flavorful, and the oysters were cooked perfectly.
#Littlefluffy101
#[email protected]This is the best oyster stew recipe I've ever tried. The oysters are tender and juicy, and the broth is creamy and flavorful. I highly recommend this recipe!
Angela Hennessey
[email protected]I made this stew for a party, and everyone loved it! The oysters were perfectly cooked, and the broth was rich and flavorful.
Miss Surory
[email protected]This recipe is a great starting point for making oyster stew. I like to add a few extra ingredients, such as chopped celery and carrots, to give the stew more flavor and texture.
Gerald Horse
[email protected]I followed the recipe exactly, but my oyster stew turned out watery. I'm not sure what went wrong.
One_Side Gamer
[email protected]The oyster stew was good, but I found it to be a bit bland. I think I'll add some more salt and pepper next time.
Kenneth Johns
[email protected]This recipe is a staple in my household during the winter months. It's comforting, satisfying, and always a crowd-pleaser.
Shaty Ismail
[email protected]The golden oyster stew was creamy, rich, and absolutely delicious. The addition of white wine and cream really made the dish.
Darlington Mumba
[email protected]I've made this recipe several times, and it's always a hit with my family and friends.
Shaz Cricket Academy & Sports
[email protected]This was my first time making oyster stew, and it turned out amazing! The broth was flavorful, and the oysters were tender and plump.