Recipe

Oyster Stew With Chimichurri Recipe


Oyster Stew With Chimichurri Recipe Efitobx / All my dishes
1 year ago
Rich and creamy oyster stew with a South Amercian twist. Oyster stew can be made ahead and refrigerate up to 5 days to save time.
Prep:40m Cook:30m Servings:8

Efitobx

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Ingredients
  • 8 dozen Shucked Oysters
  • 3 tablespoons butter
  • OYSTER STEW
  • 2 quart Heavy cream
  • ½ quart Whole Milk
  • 8 ounces Clam juice
  • 1 tablespoons Kosher Salt
  • ½ tablespoon White Pepper
  • 1 teaspoon Cayenne Pepper
  • CHIMICHURRI SAUCE
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • 1 tablespoon water
  • 1 tablespoon minced garlic
  • 1 tablespoon minced shallot
  • 1/2 cup chopped flat-leaf parsley
  • 1/4 cup chopped cilantro
  • 1 jalapeno, seeded

Directions
  1. OYSTER STEW
  2. Place all ingredients in a stockpot and bring to a boil. Store in a container, refrigerated for up to 5 days.
  3. CHIMICHURRI
  4. Place the above ingredients in the blender and blend on low until will pureed. Store in a container, refrigerated for up to 3 weeks.
  5. PREPARE THE OYSTER STEW WITH OYSTERS AND CHIMICHURRI
  6. Melt in a hot pan butter
  7. Add 12 Shucked Oysters per serving to pan. Bring to a slow simmer over medium heat while stirring.
  8. Serve in individual serving bowls and top each with 2 tablespoons of the Chimichurri Sauce

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Comments

chefelaine 1 year ago said:
This sounds delish!! A MUST-KEEP!! HIGH FIVE :+D

woodstock 1 year ago said:
Great idea cook the oysters just before serving that way they'll stay tender


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