Oyster Stew with Mushroom Print Email

1 quart large shucked oysters
1 cup oyster liquor
3 TBS butter
1 TBS flour
1 cup milk
1/2 cup cream
2 shallots, minced
1 sprig parsley, minced
salt and pepper
1/2 pound sliced mushrooms

Heat oysters in their own liquor below the boiling point until edges curl. Drain, reserving the liquor and oysters in separate bowls. In the same pot, melt 1 TBS butter, blend in flour, the gradually add milk, whisking constantly to incorporate. Bring to the boiling point and cook one minute. Add cream, shallots, parsley, salt and pepper. Heat cleaned mushrooms in the remaining 2 TBS butter until hot, but do not brown. Add mushrooms, oysters and oyster liquor to cream sauce, serve hot with thin slices of buttered toast. Serves 6

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