Grandpa's Oyster Stew
Description
This oyster bisque features oysters simmered in shallots, cream, and sherry, topped with paprika: the perfect stew for a winter evening.
Ingredients
•
2 tablespoons butter
•
1 clove garlic, crushed
•
2 shallots, minced
•
1/2 cup dry sherry or dry white wine
•
24 freshly shucked oysters, oyster liquor reserved
•
1 1/2 cups whole milk
•
1 1/2 cups heavy cream
•
2 tablespoons chopped fresh flat-leaf parsley
•
sea salt to taste
•
1 pinch sweet paprika
•
1 cup oyster crackers
Directions
1
Stir butter and garlic in a stockpot over medium heat until butter begins to brown. Remove garlic and discard.
2
Stir shallots into browned butter. Cook and stir until translucent, 5 to 7 minutes.
3
Pour sherry over shallots in the stockpot and bring to a boil while scraping any browned bits off of the bottom of the pot. Simmer until liquid is reduced by half, 3 to 5 minutes.
4
Pour reserved oyster liquor, milk, and cream into the stockpot; bring mixture to a simmer. Reduce heat to medium-low and stir in oysters; cook until oyster edges begin to ruffle, about 3 minutes. Remove from heat.
5
Stir in parsley; season with sea salt to taste. Ladle into bowls and garnish with sweet paprika and oyster crackers.