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Source: America's Favorite Food Associations

Calypso Oyster Stew
A delicious stew!
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Serves: 4
Prep Time: 20 minutes
Cook Time: about 15 minutes total
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2 cups oysters, jarred or freshly shucked, small, in their liquor
1/2-3/4 cup clam juice
2 slices bacon, raw
1 cup mushrooms
1/2 cup onion
1/2 cup celery, thinly sliced
1/2 cup carrot, thinly sliced
1/2 cup red bell pepper, diced
1/2 cup dry sherry
1/2 teaspoon dried thyme
1/4 teaspoon Tabasco sauce
1 cup red potatoes, cooked, large-diced or quartered
1 tablespoon cornstarch
1 1/4 cup half-and-half
3/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon parsley, chopped
Lemon wedges, for serving




Drain the oysters, reserving the liquor, and set
aside. Measure the oyster liquor and add the
clam juice or chicken stock to make 3/4 cup
total. Set aside.

In a large heavy saucepan or Dutch oven, sauté
the bacon over medium-high heat until about
half cooked, 2 to 3 minutes. Add the
mushrooms, onion, celery, carrot and red
pepper and reduce the heat to medium. Saute
the vegetable mixture about 4 minutes, stirring
often. Stir in the sherry and thyme, followed by
the oyster liquor mixture, Tabasco and potatoes.
Raise the heat and bring to a boil and simmer
until the potatoes are nearly tender, about 5
minutes.

Stir the cornstarch into the half-and-half and
whisk this mixture into the gently boiling stew.
Add the oysters immediately. Heat just until the
oysters get plump and their edges are ruffled, 1
to 2 minutes. Season to taste with salt and
pepper.

Spoon into serving bowls and sprinkle with
chopped parsley. Serve with lemon wedges for
squeezing.





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