Oyster Stew with Vegetables Recipe

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Traditional oyster stew doesn't have the vegetables in it but you'll find this to be a refreshing change. The potatoes thicken the stew from their starch. Be careful not to over cook the oysters.

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Servings:

Ingredients

1/2 cup butter
2 shallots, finely minced
1 cup celery, finely minced
1 potato, grated
1 quart cream
24 ounces oysters, including liquid
salt and pepper, to taste
cayenne, pepper
parsley, chopped
paprika

Directions

Melt the butter in a large skillet over medium heat; Saute the shallots, celery and potato until vegetables are tender.
Pour half-and-half into a large pot over medium-high heat. Add the vegetable 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.
Ladle into bowls and garnish with parsley and paprika, if desired. Serve with your favorite oyster cracker.

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Reviewed By someone

"This is the recipe I always use around the holidays. Be sure the vegetables are fully cooked before you add the oysters. I sometimes make this in advance before adding the oysters and refrigerate until ready to serve. Then I heat it up, add the oysters and cook just until they are done. Perfect."