Coast Cooking

Coast Cooking: Oyster stew is a good comfort food

I can’t help but continue with the theme of comfort food.



It has been chilly lately, and I crave hearty, filling fare, even though I am in my office and the fireplace is keeping me toasty warm.

Pasta may be my favorite comfort food, but not far behind it is a good oyster stew (I write more about seafood Wednesday's Sun Herald column).

It is so simple to make, and when you eat it with a good loaf of French bread, it becomes fortifying, and it is delicious.

The combination of good, salty oysters, cream and butter can not be improved upon. Give this recipe a try and let me know how you like it.

OYSTER STEW

4 dozen oysters

1 tablespoon butter

1 tablespoon flour

1 pint oyster liquor

1 pint cream

Salt and pepper

Green onion for garnish



Combine the flour and butter carefully. Put the liquor in a sauce pan and bring to a simmer. Whisk in the flour and butter mixture. Heat the cream in another pan, and after the liquor has been simmering for at least 5 minutes, whisk in the hot cream. Simmer a few minutes more to bring it all together, add the oysters and turn off the heat. Let them sit 3-5 minutes, garnish with the green onion and serve at once.

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