Ingredients with Measurements:
- 1 pint shucked oysters
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 cup chopped mushrooms
- 1 cup chopped onion
- 2 cloves garlic, minced
- 4 cups whole milk
- 1/2 cup heavy cream
- 1/4 cup dry white wine
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Whisk
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat.
2. Add the chopped mushrooms, onions, and garlic to the pot and cook until the onions are translucent.
3. Add the flour to the pot and whisk until the mixture is smooth.
4. Gradually add the milk to the pot, whisking constantly to prevent lumps from forming.
5. Add the heavy cream, white wine, cayenne pepper, salt, and pepper to the pot and stir to combine.
6. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally.
7. Add the shucked oysters to the pot and cook for an additional 5 minutes, or until the oysters are cooked through.
8. Serve hot and garnish with chopped parsley, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 500
Fat: 35g
Carbohydrates: 25g
Protein: 20g
Substitutions for ingredients:
- Shucked clams can be substituted for the oysters.
- Vegetable broth can be substituted for the white wine.
Variations:
- Add diced potatoes to the stew for a heartier meal.
- Use half-and-half instead of heavy cream for a lighter version of the stew.
- Add chopped bacon to the pot for a smoky flavor.
Tips and tricks:
- Be sure to whisk the flour into the butter mixture thoroughly to prevent lumps from forming.
- Use fresh oysters for the best flavor.
- Serve the stew with crusty bread for dipping.
Storage instructions:
Leftover stew can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the stew in individual bowls with a sprig of parsley on top.
Garnishes:
Chopped parsley
Pairings:
Crusty bread, white wine
Suggested side dishes:
Green salad, roasted vegetables
Troubleshooting advice:
- If the stew is too thick, add more milk or broth to thin it out.
- If the stew is too thin, whisk in a slurry of cornstarch and water to thicken it up.
Food safety advice:
- Be sure to cook the oysters thoroughly to prevent foodborne illness.
- Store leftover stew in the refrigerator promptly.
Food history:
Oyster stew is a traditional dish in many coastal regions, including the Chesapeake Bay area and New England.
Flavor profiles:
Creamy, savory, briny
Serving suggestions:
Serve the stew as a main course for a cozy winter meal.
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