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Mars's Oyster Stew

  Olive oil 2 Tablespoon
  Onion 1 Medium, diced
  Tasso ham 6 Ounce, cut into julienne strips
  Dried oregano 2 Teaspoon
  Chicken stock/Fish stock 2 Cup (32 tbs)
  White wine 1 Cup (16 tbs)
  Whipping cream 3 Cup (48 tbs)
  Extra small oysters 2 Dozen, shucked
  Canned artichoke hearts 13 Ounce, drained and quartered
  Spinach 1 Ounce, cut into thin strips (1 Cup)
  Steamed white rice 4 Cup (64 tbs)

HEAT THE OLIVE OIL in a medium saucepan, add the onion, and saute over medium-high heat until softened but not browned, 3 to 5 minutes.
Add the ham and oregano and saute for 1 minute longer.
Add the stock and wine, bring to a boil, and boil until reduced by about two-thirds (down to about 1 cup), 10 to 12 minutes.
Add the cream and return to a boil.
Add the oysters and artichoke hearts, reduce the heat, and simmer until the oysters plump and the edges begin to curl, about 3 minutes.
DIVIDE THE SPINACH among 4 individual bowls, and ladle the oyster stew over it.
Serve the steamed rice on the side.

Recipe Summary

Difficulty Level: 
Side Dish

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Mars's Oyster Stew Recipe