Ingredients and Weight:
- 2 dozen (24) fresh Eastern or Pacific oysters (live, shucked, and reserved with liquor)
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup minced shallots
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 2 cups heavy cream
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup chopped fresh parsley
Preparation Time:
30 minutes
Cooking Time:
20 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Heat the butter in a large saucepan over medium heat. Add the shallots and cook until softened, about 5 minutes.
- Sprinkle the flour over the shallots and cook for 1 minute, stirring constantly.
- Gradually whisk in the milk and cream. Cook over medium heat, stirring constantly, until thickened, about 5 minutes.
- Add the thyme, salt, pepper, and reserved oyster liquor. Bring to a simmer and cook for 5 minutes.
- Add the oysters to the sauce and cook just until they curl at the edges, about 3 minutes.
- Remove from heat and stir in the parsley.
Nutritional Information:
Per serving (1 cup):
- Calories: 250
- Fat: 15g
- Protein: 15g
- Carbohydrates: 10g
Dish Characteristics:
- Creamy and flavorful, with a rich broth.
- Plump and juicy oysters, cooked to perfection.
- Aromatic with shallots and fresh parsley.
User Comments:
- "This stew is absolutely divine! The oysters are cooked so tenderly, and the sauce is incredibly smooth and rich."
- "The perfect comfort food on a cold day. The flavors are complex and satisfying."
- "My guests raved about this dish. It's a true masterpiece from a talented chef."
- "As an oyster lover, I highly recommend this stew. The oysters were plump, juicy, and burst with flavor."
- "The presentation was elegant, and the taste was even better. It's a dish I'll never forget."
Special Precautions and Tips:
- Always choose fresh, live oysters for the best flavor and texture.
- Discard any oysters that do not open after cooking.
- Do not overcook the oysters, or they will become tough.
- Serve immediately for the best experience.
