How to Prepare Super Quick Homemade Bog-standard Oyster Stew

Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, Step-by-Step Guide to Make Any-night-of-the-week Bog-standard Oyster Stew. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Bog-standard Oyster Stew, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Bog-standard Oyster Stew delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Bog-standard Oyster Stew is 2-3 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Bog-standard Oyster Stew estimated approx 20 minutes.

To get started with this recipe, we must prepare a few ingredients. You can cook Bog-standard Oyster Stew using 7 ingredients and 5 steps. Here is how you cook that.

This is an extremely simply “low-country” (Carolinas) stew, meaning it is a thin broth with whole oysters and basically nothing else. Very traditional and purist. If you want it creamy or with veg and herbs, this is not what you’re looking for.

Ingredients and spices that need to be Prepare to make Bog-standard Oyster Stew:

1. 4 Tbsp butter
2. 1/2 cup minced shallot, or onion
3. Just one minced or crushed garlic clove, seriously one. It’s not a garlicky dish
4. 1 pint raw oysters with juice, live or canned. If you shuck live oysters, shuck as many as needed to reach a pint of volume, keeping all the liquor. Could be 2 dozen or more. I shuck over a bowl
5. 4 cups whole milk
6. Salt, black pepper
7. Crystal, Tabasco, Louisiana or other plain hot sauce with vinegar base

Instructions to make to make Bog-standard Oyster Stew

1. In a 2+ quart pan, sauté the shallot in the butter over med-low heat until translucent, do not brown. Add the garlic.
2. Before the garlic can brown, pour in the oysters and oyster liquor. Let it reheat and simmer a few minutes to just cook the oysters through. Turn off the heat.
3. Wait a few minutes for the oyster and shallot mix to cool somewhat, then quickly pour in the quart of milk. From here on, don’t let the milk simmer for even a moment, so it stays perfectly smooth. Turn heat to low and start warming the stew back up.
4. As it begins to steam again, add salt and black pepper to taste, and a few or several drops of hot sauce. Stir. At the first sign of a bubble, kill the heat.
5. Fancy oyster dishes are great, but sometimes I want something unadorned and simple. Try it with plain white French bread.

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