Blanch tomatoes, then peel, quarter, core and cut into small cubes. Rinse oysters. To open, grasp an oyster firmly in a kitchen towel with one hand. Insert an oyster knife at the hinge and rotate it until the shell pops. Separate oyster from shell by slicing muscle attachments on top and bottom shells. Pour any liquid from shell through a sieve into the soup. Brush away any shell fragments and add oysters and diced tomatoes to soup. Simmer about 4 minutes.
Lightly brown bread cubes in toaster oven or dry skillet. Set aside.
Melt butter in saucepan, add onion and fennel and saute over medium heat until tender and golden. Add mushrooms and saute two to three minutes longer. Stir in the Pernod or sherry.
Drain the oysters, reserving the liquor. Measure the liquor and add enough clam juice or water to make two cups of liquid. Add the liquid to the mixture in the saucepan.
Add the cream to the saucepan and bring to a boil. Season to taste with salt and pepper.
Add the oysters to the saucepan and simmer just until they begin to curl around the edges. Remove from the heat and divide among four shallow soup plates.
Sprinkle with the croutons and fennel tops and serve at once.
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Spicy Oyster Stew has been a Christmas and New Year Tradition in many families for decades. It's rich, milky, buttery, surprisingly filling, and doesn't take long to make. The Christmas Eve tradition of eating oyster stew originates from the Irish Catholic community, in which meat was prohibited the night before Christmas.
The New Year's Eve tradition of Oyster Stew was due to the belief that eating oysters increases sex drive and fertility. That said, serve this on Christmas Eve and New Year's Eve, and you'll have a wonderful holiday season!
Oysters: Grab 16 oz of fresh oysters at your local grocery store. If you prefer, you can certainly cut the larger Oysters in half. Primarily, if you're serving this to someone who has never had oysters or is slightly put off by the size and texture, also be sure to reserve the liquid they come packed in. You'll be adding that to the milk and butter base.
Gently pour in cream, and bring to a simmer. Add oysters and their liquid into pan, and reduce heat to low. Simmer until oysters plump up and the edges begin to curl; about 5 minutes. Season to taste with salt and pepper.
I really enjoyed your wonderful show on Altata. The grilled fish looks amazing. I am from The Chesapeake Bay area and a fan of oysters anything.
I now live in New Mexico now and cant wait to try this. I ran out this morning and bought the ingredients.
Love your show, you are real and adorable
Michael
I am planning on making this later this week. It sounds delicous! Is this soup okay reheated the next day or might the oysters become overcooked? It is just me and I usually enjoy leftovers. If not, I could also halve the recipe. Thank you!
OMG. I can hardly wait to make this. My wife is not so fond of oysters (except fried); can I make the broth as per the recipe and then divide into two dishes and use shrimp in one (for my wife) and oysters in the other (for me)?
Our Christmas Eve tradition involved oyster stew with crumbled soda crackers and catsup so that the stew became pink. I can still taste it. Unfortunately I have developed an allergy to shell fish so no more stew for me! Thanks for evoking that memory for me!
I remember my parents talking about cooking oyster stew as a family tradition and also when having a social gathering they would have oyster stew. My parents are from South Carolina (Dixianna and St. Matthews, SC) .
Merry Christmas!
I have never had oyster stew even though I lived in Florida most of my life. I like fried oyster though. Enjoyed your story and photo. I hope the whole Blind Pig Gang has a very Merry Christmas and safe Happy New Year! Enjoy your oyster stew!
Pam
scrap-n-sewgranny.blogspot.com
Oysters are well loved by many, and happens to be my personal favorite seafood. I gave them up for several years due to the claim of raising cholesterol levels. Newer diets encourage the foods that were once considered a no no, and I have learned to add foods once banned with great results in my lab work. Oyster dressing was once a tradition when I lived in New Orleans, and it was a fabulous dish (if you like oysters).
This post has reminded my how great it is to sometimes deviate from the usual holiday fare of cornbread dressing etc. I look forward to all the oyster dishes I once loved so much. We used half and half in oyster stew with the little oyster crackers. Those girls may learn to like the stew, as we were always taught your taste changes every seven years. Thanks for this interesting post.
Diane Morgan's oyster stew flavor and, let's face it, stunning appearance belies how simple it is to whip up. Try it as a starter at your next dinner party and knock the socks off all your seafood-obsessed guests.
This is a very simple recipe to prepare and, the best part is, it can be served as a starter for an elegant dinner party. The dish has only a limited number of ingredients, which makes for easy and quick preparation. By having all the ingredients out in front of you at the onset, this dish is literally put together in a matter of minutes. The coloring imparted from the paprika provided a nice yellow effect to the broth that, coupled with the vibrant green of the flat-leaf Italian parsley, offered eye-pleasing contrast. I used square Japanese porcelain bowls and purposely mounded the oysters up in the middle of each bowl. I then topped the oysters with the parsley. The only word of caution is to not scald the milk and be sure and turn down the heat to simmer as you watch for the oyster edges to curl. Enjoy.
The sun was shining, but it was really cold outside. Driving to the grocery store the steering wheel was like ice; I wished for fingers in my fingerless gloves. What will it be for dinner tonight? Something hot and creamy that will make my husband and I smile. A quick and easy oyster chowder can actually make us glad to live in the snow belt.
Oyster-artichoke soup is without question one of the three or four best soups in the Creole potage repertoire. Created by Chef Warren Leruth in the 1960s, it spread quickly to other restaurants. For a time, it would be found in every Italian or French-Creole place in town. That is no longer the case. Even though it's still very popular, oyster-artichoke soup is found on maddeningly few menus. Even on those it's often a soup of the day, on an unpredictable schedule. The reason for this is that it can't be made in enormous batches like gumbo can be, because the ingredients go sour after a day or two.
The soup is found in two style. LeRuth's original was made with the lightest of roux, with no cream. These days, cream is often part of the recipe. That's okay, as long as it doesn't get thick and overwhelming. The main ingredients are both subtle in flavor, and part of the pleasure is the marvelous way they go together. Cream can cloak the magic.
1. Mandina's. Mid-City: 3800 Canal. 504-482-9179. Although Mandina's turtle soup is more famous, its oyster-artichoke potage is better. One of the very best, in fact, with a flavor closer to that of LeRuth's than any other often available. I wish the Mandina's on the North Shore had it more often.
2. K Gee's Oyster Bar. Mandeville: 2534 Florida. 985-626-0530. This great little seafood house in Mandeville makes wonderful soups by taking local standards and simplifying them. This has all the elements of the classic oyster-artichoke soup, but with little or no cream, and a broth more like that of another classic: oyster stew. This allows the big, freshly-shucked oysters to stand out. Yum.
3. Brigtsen's. Riverbend: 723 Dante. 504-861-7610. Every one of Frank Brigtsen's surprisingly large repertoire of oyster soups is superb, including this one. All the soups run on a du jour basis. I wish you luck in finding this one.
6. Galatoire's. French Quarter: 209 Bourbon. 504-525-2021. Galatoire's once had the worst version of oyster-artichoke soup, much too light. The recipe has been retooled, and now it's reliably delicious. When they have it, which is sporadically.
7. Drago's. Metairie: 3232 N Arnoult Rd. 504-888-9254. ||CBD: 2 Poydras. 504-584-3911. Oyster-artichoke is not on the menu per se. However, what they call stuffed artichoke soup runs as a special two or three days a week. When it's on, I ask for it with a few oysters thrown in. Great!
8. Restaurant des Familles. Lafitte: 7163 Barataria Blvd. 504-689-7834. The soup here has a touch of cream--not enough to get in the way. The main ingredients are firm and come out in big chunks. The broth tastes of oysters, which is what you want.
9. Cafe DiBlasi. Gretna: 1801 Stumpf Blvd. 504-361-3106. This neighborhood restaurant in Gretna is full of surprises. One of them is the goodness of the oyster-artichoke soup. Maybe the spirit of LeRuth's--which was only a couple of miles away--somehow rubbed off.
12. Bistro Orleans. Metairie: 3431 Houma Blvd. 504-304-1469 . This is a very new restaurant whose oyster-artichoke soup a radio caller told me about. I happened to be in the neighborhood that evening, tried it, and loved it. It's in the creamy style.
Fresh oysters are a big deal on the Eastern Shore of Virginia, so a classic oyster stew has become a Christmas Eve tradition in this part of the country. Whether you serve it for Thanksgiving in New England, or enjoy a warm bowl for a cozy weeknight supper in other parts of the world, this rich and creamy soup will soon become a favorite in your home as well!
We live near the mountains in Central Virginia (not on the coastline); however, those fresh, briny oysters from the Chesapeake Bay and its tributaries make a regular appearance in our neck of the woods at oyster roasts, in country markets, and on holiday tables!
Made this was quick and easy born and raised in Virginia so oyster stew is one we make many ways also to thicken up a bit you can add some bread or make a rue which gives you a much fuller thicker soup be457b7860
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