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Country-Style Oyster Stew with Potatoes

Source of Recipe

From "Secrets of the Southern Table" by Virginia Willis


Recipe Introduction

"Wintzell's Oyster House was founded in 1938 by J. Oliver Wintzell as a small, six-stool oyster bar in Mobile, Alabama. It is known far and wide for 'Oysters: fried, stewed, or nude.' Their oyster stew is a simple combination of milk and oysters. This version isn't nearly as minimalist, yet it is still simple enough that the fresh oysters are the stars of the show. Oysters take on the flavor of the seas where they are grown. This means that oysters grown in different regions have their own unique taste. Gulf of Mexico oysters are harvested in several locations in the Southeastern United States, including Texas, Louisiana, Mississippi, Alabama, and eastern Florida. Gulf oysters generally have a sweeter flavor and softer texture than their northern counterparts. According to the Gulf States Fisheries Commission, even with wild populations on the decline, 70 percent of all wild-caught Eastern oysters are from the Gulf of Mexico. And oyster farming is just beginning in the Gulf, but it shows huge promise. In the Gulf of Mexico, wild Eastern oysters are harvested with tongs and small dredges. Both are used on bottom habitat that is covered by oysters, living and dead, and therefore there is no by-catch. So the best news is that both wild and farmed oysters are deemed sustainable by Seafood Watch."

List of Ingredients

â—¦ 2 tablespoons unsalted butter
â—¦ 1 sweet onion, finely chopped
â—¦ Coarse kosher salt and freshly ground black pepper
â—¦ 2 cloves garlic, mashed to a paste with salt
â—¦ ¼ cup all-purpose flour
â—¦ 1 quart milk
â—¦ 2 (8-ounce) containers oysters, drained, juices reserved
â—¦ 8 fingerling potatoes (8 ounces), sliced into ¼-inch-thick coins
â—¦ 1 bay leaf, preferably fresh
â—¦ 1 tablespoon chopped fresh chives
â—¦ 1 teaspoon chopped fresh dill


Recipe

Melt the butter in a large pot over medium-low heat. Add the onion and season with salt and pepper. Cook, stirring often, until soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds.

Sprinkle over the flour and stir to combine. Whisk in the milk and reserved oyster juice. Add the potatoes and bring to a gentle boil over high heat. As soon as bubbles start to appear at the edge of the pan, reduce the heat to maintain a very gentle simmer. Add the bay leaf, cover, and cook until the potatoes are tender, 10 minutes.

Add the oysters and simmer, uncovered, until they are heated through and their edges begin to curl, 3 minutes. Remove the bay leaf and discard. Add the chives and dill. Taste and adjust the seasoning with salt and pepper. Ladle into warmed bowls and serve immediately.

Serves 6