Oyster Stew

This oyster stew recipe uses simple ingredients, allowing the fresh, pure sea flavour of the oysters to shine through. A heart, warming stew, it's perfect for a night when a chill is hanging in the air and one wants to warm up at the kitchen table. The preparation is easy and fast, making this a wonderful dish for special occasion dinners when oysters are typically served, but a casual presentation is desired.

1 pt fresh raw oysters, with their juice
¼ cup butter
1 Tbsp. garlic, finely chopped
1 cup onions, finely chopped
1 cup celery, finely chopped
2 Tbsp. all-purpose flour, unbleached
1 tsp. Worcestershire sauce
1 tsp. sea salt
½ tsp. black pepper, coarsely ground
4 cups milk
½ cup fresh parsley, finely chopped

Place oysters in a colander and rinse well under cold water. Remove oysters to a bowl and set aside. Place cheese cloth over same colander, with a bowl set underneath, and strain the oyster juice through the cloth to remove any grit. Reserve the juice.

In a large saucepan over medium to medium-low heat, melt the butter. Add the garlic, onions and celery and sauté for about 3-4 minutes. Sprinkle flour and whisk to incorporate. Then whisk in salt, pepper and Worcestershire sauce. Cook for 1 minute, whisking gently all the while.

Whisk in strained oyster juice. And then slowly add milk, whisking constantly to incorporate. Cook over low to medium-low heat, stirring regularly, until mixture is steaming and bubbles just start to appear around the edge of the saucepan. Do not let mixture come to a boil. Turn heat down just a bit to low, and let simmer for 10 minutes.

Add oysters and cook for 2 more minutes, or until oysters start to curl. Taste test and add a bit more salt if you like.

Serve garnished with freshly chopped parsley, if desired.

Makes 4 servings.