How To Make Oyster Stew

Cook the live oysters in the oven to slightly steam the muscle and open the shell. Open the shells and remove the oysters, then put them in a pan with milk, half-and-half, butter, cayenne or Tabasco and green onions. The stew does not take very long to cook and can be served with some oyster crackers. When shopping for oysters, purchase live oysters so that freshness is assured. Check each oyster by smacking two together and listening for a hollow sound. If it is hollow, then the oyster is dead and should not be used. If it is open, you will not want to use that oyster either. In this video, Chef Mark provides an online cooking lesson for a flavorful New England oyster stew. For more great cooking demonstration videos, subscribe to the LearnToCookOnline YouTube channel.

Oyster Stew Recipe:
Total Time: 15 min
Prep 5 min
Cook 10 min
Yield: 4 to 5 servings

Ingredients:
2 green onions, chopped, plus additional sliced green onions for garnish
2 tablespoons butter
12 ounces fresh raw oysters
1 quart half-and-half or whole milk
1/4 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon cayenne pepper
Crackers, for serving
Sliced green onions, for garnish

Prep:
If you use fresh Oysters, tap the Oysters to make sure they sound like rocks and not hollow to ensure they are alive and good. Scrub the Oysters with a wire brush. Steam the mussels so they open easier.

Direction:
1. In a soup pot, sauté onion in butter until tender.
2. Add remaining ingredients, half and half or milk, salt, white pepper and cayenne.
3. Add shucked oysters and cook over low heat until edges of oysters begin to curl and mixture is hot but not boiling.
4.Serve stew with crackers and garnish with sliced green onions.

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