1/2 cup butter
1 cup minced celery
3 tablespoons minced shallots
1 quart half-and-half cream
2 (12 ounce) containers fresh shucked oysters, undrained
salt and ground black pepper to taste
Pinch of cayenne
dash of worstershire sauce
Melt the butter in a large skillet over medium heat, and cook the celery and shallots until shallots are tender.
Pour half-and-half into a large pot over medium-high heat. Mix in the butter, celery, and shallot mixture. Stir continuously. When the mixture is almost boiling, pour the oysters and their liquid into the pot. Season with salt, pepper, and cayenne pepper. Stir continuously until the oysters curl at the ends. When the oysters curl the stew is finished cooking; turn off the heat and serve.
Oysters are baked on a bed of spinach, onions, dill, and bread crumbs for a quick and delicious dish.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 1-1/2 pounds fresh spinach, rinsed well and left wet
- 1/4 cup butter, use less
- 1 large onion, finely chopped
- Large pinch of freshly grated nutmeg
- Salt and freshly ground pepper to taste
- 1 cup heavy cream or half n half
- 1 cup fine dried bread crumbs
- 1 quart shucked fresh oysters
- 2 Tablespoons finely chopped fresh dill or 2 teaspoons dried
Place the spinach
in a large saucepan, cover, and steam over moderate heat for about 5 minutes or until tender. Drain the spinach, refresh under cold water, squeeze dry, and chop finely. Preheat oven to 400 degrees F.
In a large skillet, heat half the butter, add the onion, and saute over moderate heat for 5 minutes, stirring often. Add the spinach, nutmeg, salt, pepper, and cream. Stir well and cook over moderate heat for about 2 minutes, stirring in a few bread crumbs if necessary to thicken the mixture. Add the oysters and dill and stir well. Spoon the mixture into a well-buttered baking dish, sprinkle the top with bread crumbs, dot with the remaining butter, and bake for 10 to 15 minutes or until the top is golden brown.
Yield: 6 servings