December 26, 2007: What's for Dinner: Oyster Stew

December 26, 2007: What's for Dinner: Oyster Stew

Story Published: Dec 27, 2007 at 5:17 PM PDT

Story Updated: Dec 27, 2007 at 5:43 PM PDT

By Nemesia Ramolete

Watch the story

Christine Keff of Flying Fish

Oyster Stew

Serve with Crusty Bread and Green Salad

Serves 4

3 cups shucked oysters with liquid

½ cup onion, diced small

½ cup celery, diced small

2 tablespoons parsley, chopped

2 tablespoons tarragon, chopped

1-cup cream

5 tablespoons butter

Salt & pepper to taste

Sauté the onion and celery in 2 tablespoons butter, until transparent. Add parsley and tarragon; cook 3 minutes. Add oysters with their liquor and cream. Simmer until oysters are plumped and just cooked through.Remove from heat and whisk in butter. Season with salt and freshly ground black pepper.

Serve with Washington Chardonnay

Chef Tip: A lighter version of the oyster stew can be made by using clam juice instead of cream.
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