Oyster Stew

4 Servings

A couple of weeks ago I called both Mom and Dad within an hour of each other for this recipe. As expected they were each prepared to relay it to me, and of course they differed ever so slightly. Mom kept it pretty simple and succinct while Dad had to throw brie and worcestershire sauce in. This is the version I prepared with a few of my own ideas. It turned out to be fantastic.
Serve with crusty bread and a smooth, hearty red wine, perhaps a Margaux or a Bordeaux.

4 tablespoons butter
2 pints shucked oysters including their liquor
1 teaspoon grated onion (I used a zester to almost liquify the onion)
1/4 cup of brie (with the rind removed)
1 1/2 cups milk
1/2 cup cream
1 tablespoon of cream or medium-dry sherry
1/2 teaspoon salt
a dash of worcestershire sauce
1/2 teaspoon white pepper
1 tablespoon finely chopped parsley (or chives)

In a heavy pot over medium-low heat saute onion in butter.

Add oysters with their liquor, milk, cream, sherry, worcestershire sauce, salt and pepper. 

Add brie in small pieces and stir until it dissolves.

When the oysters float, the butter has melted and the milk and cream are hot.

Garnish with parsley or chives and serve immediately.