Robin Daumit

OYSTER STEW

Robin Daumit
OYSTER STEW

The most delicate and delicious seafood to enjoy throughout the winter months are OYSTERS!

No matter how you eat them, they are always a crowd pleaser. One evening while heading home too late to have had time to prep a dinner, earlier in the day, I made one quick stop… Oysters. By the time I arrived home, dinner was served in less than thirty minutes. AND, you would have thought I had been in the kitchen all day!

Ingredients:

-        Onions – 1 whole, chopped fine

-        Celery – 3 stalks chopped

-        Carrots – 3, chopped

-        Potatoes – 2, cut into cubes

-        Mushrooms – a handful, cut so you can see their shape

-        Old Bay Seasoning – 1 tablespoon

-        Coconut milk – 1 can (about 13 ounces)

-        Oysters – a pint or more…

Saute the onions, celery, and carrots in a little olive oil. Add potatoes and 1 cup of boiling water. Add Old Bay, salt and pepper to taste, stir and cover to boil for about 10 minutes.

Lift off top and add the briny liquid in the oysters, taking care not to allow the oysters in yet.

Add coconut milk. Bring back to a boil. Test potatoes for tenderness.

Add mushrooms. Cook 5 minutes.

Add oysters and cook for 5 minutes.

Done!!

You can sprinkle whatever chopped fresh herbs you would like on the top when serving, or not. Even a dash of sherry, if you would like as well.