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Thanksgiving: Oyster Stew

Source of Recipe


From "The New Thanksgiving Table" by Diane Morgan



List of Ingredients



• 1 pint (about 30) extra-small shucked oysters, in their liquor
  
• 4 Tbsp unsalted butter
  
• 1 Tbsp Worcestershire sauce
  
• 1½ tsp sweet paprika
  
• ½ tsp celery salt
  
• 2 cups whole milk
  
• 1 cup heavy whipping cream
  
• ¼ tsp freshly grated nutmeg
  
• Kosher or sea salt
  
• Freshly ground white pepper
  
• 2 Tbsp minced fresh flat-leaf parsley
  






Instructions



1. Drain the oysters through a fine-mesh sieve placed over a small bowl to catch the oyster liquor. Set the oysters aside. Reserve the liquor.
   
   
2. In a medium saucepan, melt the butter over medium heat. Stir in the Worcestershire sauce, paprika, and celery salt. Add the oysters and bring to a simmer. Cook just until the edges of the oysters curl. Add the oyster liquor to the pan and return to a simmer. Add the milk, cream, and nutmeg. Reduce the heat to low and cook, stirring occasionally, until heated through, but do not let the soup boil. Season to taste with salt and pepper.
   
   
3. Ladle the soup into a warmed tureen or individual bowls, garnish with the parsley, and serve hot.
   
   Serves 6
   
   






Final Comments


"Although it can be gently reheated successfully, oyster stew is best when made right before serving. Have everything measured and ready to cook - the soup is super simple to put together."