When we first got to Virginia we had an amazing oyster stew at a local restaurant. We later returned to the same restaurant with the intent of trying to duplicate it. Unfortunately it was not the same that night. It was mediocre at best. I have tried a few recipes since and not been elated.
Fast forward a few months and my husband finds a recipe in Garden and Gun Magazine. I look at it, we get the fresh oysters to shuck along with a few ingredients. Of course there are a few modifications along the way. So, here it is.
OYSTER STEW for two
1 dozen salty oysters
4 t butter
1/4 t celery seed
1 T shallot
1 c milk
1 c heavy whipping cream
1/2 t chulula
1/4 t Worcestershire
1/4 t pepper
DIRECTIONS
1). Shuck the oysters, saving the juice and straining it through a coffee filter
2). Mince shallots and saute in pan with celery seed and 2 t butter, until tender
3). Add milk, cream, oyster juice and bring to low simmer
4). Cook oysters in base for 2-3 minutes and remove, dividing between two bowls.
5). Add 1 t butter and 1/8 t black pepper to each bowl
6). Add Worcestershire and Chulula to soup and cook for 1-2 minutes before dividing between bowl
NOTES
1). Most people recommend oyster crackers. My husband and I prefer a good cheesy bread, and a nice white wine, like a Pino Gregio.
1). Where I love the Chulula, my husband finished it with some Chipotle Tabasco.
