Oyster Stew

oyster stew

Could not be easier to make.  Classic old fashioned oyster stew.  Had more than a few oysters left over from Fathers Day and I whipped up some oyster stew.  Put it in the freezer to indulge in later on.

70 oysters  – shucked and keep the liquid too

2 sticks of unsalted butter

6 tbsp. flour

2 chopped sweet onions

10 celery stalks chopped

1 tbsp. kosher salt

1 tsp. freshly ground pepper

1 tsp. cayenne pepper

4 cups milk

2 cups cream

Put all the oyster liquid and 2 cups of water in a deep pan.  Bring to simmer and then add in all the oysters.  The oysters will cook through in about 2 minutes.  The edges will start to curl.  Strain through a sieve and keep the liquid.

Melt the butter in the same pan.   Then add the flour and whisk constantly until the mixture is a golden brown.  A few minutes or so.  Then add in the celery, onions, salt, pepper and cayenne pepper.  Mix this for about 25 minutes on a medium heat until super soft and browned.

Add the milk, cream, oysters and based on what that looks like add some of the reserved liquid.  I used about 3/4 of a cup to get the soup to the thickness I wanted.  Warm throughout and serve.  Or let it come to room temperature and freezer for a later day.