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Oyster Stew

Prep
Cook
Serves 4people
Ingredients
6
tbsp unsalted butter
3
tbsp all-purpose flour
1
cup finely chopped sweet yellow onion
1/2
cup finely chopped celery
1/3
cup finely chopped shallot
3
cloves garlic, minced
1
(8 oz) package fresh white button mushrooms, sliced
1
tsp chopped fresh thyme
1 1/2
tsp kosher salt, divided
4
cups heavy whipping cream
1/2
cup dry white wine
1/4
tsp cayenne pepper
1/4
tsp ground white pepper
1
lb fresh oysters, shucked, drained (reserve oyster liquor), and halved
2
tbsp fresh lemon juice
1/2
tsp hot sauce
2
tbsp chopped fresh parsley
Garnishes:
Lemon zest, chopped cooked bacon
Directions
1.
In a large Dutch oven, heat butter over a medium heat. Add flour; cook, stirring constantly, until a light tan roux forms, 2 to 3 minutes. Add onion, celery, and shallot; cook, stirring frequently, just until beginning to soften, 3 to 4 minutes. Add garlic; cook for 1 minute. Add mushrooms, thyme, and 1/2 tsp salt; cook, stirring gently, until mushrooms soften and begin to release liquid, 5 to 6 minutes.
2.
Gradually add cream, stirring constantly. Add wine, peppers, and remaining 1 tsp salt, stirring to combine. Bring to a simmer, and cook, stirring occasionally, until mixture has slightly thickened, 20 to 25 minutes.
3.
Add oysters and reserved liquor; simmer mixture until oyster edges begin to curl, 2 to 3 minutes. Add lemon juice and hot sauce, stirring to combine. Remove from heat; stir in parsley. Garnish with zest and bacon, if desired.

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