Creamy Oyster Stew With Gruyere Toast Recipe

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Creamy Oyster Stew with Gruyere Toast

Diana Adcock

By
@Anaid

If your into oysters this is a great holiday starter or elegant lunch or dinner stew.


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Rating:

Serves:

4-6

Prep:

10 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

4 slice
bacon, cooked and crumbled
1/4 c
unsalted butter
1 medium
potato, peeled and cut into 1/4 inch dice
1 medium
carrot, peeled and cut into 1/4 inch dice
1 medium
stalk celery, cut into 1/4 inch dice
1/2 c
walla walla onion, diced fine
3 c
shucked oysters in their liquor
2 c
milk
2 c
light cream
1 tsp
finely chopped fresh thyme
1/2 tsp
tabasco sauce or to taste
2 Tbsp
chopped chives
salt and pepper to taste
1
loaf crusty bread
1 c
grated gruyere cheese

Directions Step-By-Step

1
In a large saucepan melt butter over medium-low heat.
2
Add the potato, carrot, celery and onion.
3
Saute for 3 minutes.
4
Pour the oysters and their liquor through a fine mesh strainer lined with cheesecloth into the pan, set oysters aside.
5
Add milk, crème and thyme to the pan.
6
Bring milk and vegetable mixture to a boil, reducing heat to a simmer, stirring often.
7
Preheat broiler.
8
Cut bread into 1/4 inch slices, arrange on baking sheet.
9
Put 2 Tbs. of the grated cheese on each bread slice.
10
Add the oysters to the stew, cook until their edges curl, about 3 minutes.
11
While oysters are cooking broil your Gruyere toasts. They should take no more than 3 minutes. You want them bubbly and golden in color.
12
Remove stew from heat, season to taste with hot pepper sauce, salt and pepper.
13
Ladle into bowls and garnish with chives and crumbled bacon and serve with 2 slices cheese toast.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Seafood
Regional Style: American
Hashtag: #holiday