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Sunday, July 31, 2016

oyster stew for one or two

Ingredients

  • Servings: 2
  • 2 tablespoons butter
  • 1 (6 inch) celery rib, finely chopped
  • 1 small clove garlic, minced
  • 1 tablespoon all-purpose flour
  • 1 cup milk
  • 1/4 cup half-and-half cream
  • 1/4 teaspoon onion powder
  • 1 pinch dried parsley
  • 1/2 teaspoon salt
  • 1 cup fresh shucked oysters, undrained
  • 1 pinch ground black pepper, to taste

Recipe

    Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins

  • melt the butter in a heavy-bottomed skillet or wok over medium-high heat; cook and stir the celery and garlic in the butter until the celery is soft, 5 to 7 minutes. add the flour and stir, scraping the bottom of pan until flour is lightly toasted. slowly add the milk and half-and-half to the roux, stirring constantly. stir the onion powder, parsley, and salt into the mixture. reduce heat to medium-low; continue cooking and stirring until the mixture and thickens, 5 to 7 minutes.
  • add the oysters with the liquid from the container to the mixture; cook until the edges of the oysters curl, about 5 minutes more. season with pepper just before serving.

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