Oyster Stew

• Gluten free

• Seafood

  • 16 oz Oysters, fresh raw

• Produce

  • 2 Garlic cloves
  • 1 Onion, large
  • 1 tsp Parsley, dried

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1/4 tsp Paprika
  • 1/4 tsp Red pepper
  • 1/4 tsp Salt

• Dairy

  • 4 tbsp Butter
  • 6 cups Whole milk or half and half

Found on shewearsmanyhats.com

Description

Ingredients

• 4 tablespoons butter
• 1 large onion, finely diced
• 2 garlic cloves
• ¼ teaspoon red pepper
• ¼ teaspoon paprika
• ¼ teaspoon salt
• ½ teaspoon ground black pepper
• 6 cups whole milk or half and half
• 1 teaspoon dried parsley
• 16 ounces fresh raw oysters, undrained

Directions

• Heat butter over medium heat in heavy bottom 3-quart saucepan. Add diced onion and saute until tender, about 5 minutes. Grate in garlic (or mince), continue to saute for another 1-2 minutes, being watchful to not burn garlic. Add red pepper, paprika, salt, black pepper, stir to toast about 1 minute.
• Drain oysters and reserve liquid (oyster liqueur).
• Reduce heat to low, add milk, parsley and oyster liqueur.
• Cook over low heat until mixture is hot and beginning to steam, and bubbles just start to appear around the edge. Do NOT allow to come to a boil. Salt and pepper to taste.
• Add oysters and continue to cook over low heat until oysters begin to curl on edges.