Oyster Stew With Fresh Rosemary

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 tablespoon unsalted butter
• 1 tablespoon oil
• 1 small onion, finely chopped
• 2 celery ribs, finely chopped
• 1/4 cup vermouth (dry wine ok)
• 6 cups chicken stock
• kosher salt
• freshly ground pepper
• 1 cup half-and-half
• 3 pints shucked oysters, with liquor (about 36 fresh oysters worth)
• 1 tablespoon minced fresh rosemary
• fresh rosemary (for garnish)

Recipe

• 1 ---aboutfresh oysters--- if using fresh oysters, make sure they snap closed when touched (if they are open), otherwise discard.
• 2 it is handy to use a shucking knife and gloves.
• 3 if you do not have shucking gloves, drape a towel over your palm (those shells can be sharp!).
• 4 hold the oyster firmly in one hand, shucking knife in the other.
• 5 slip the knife blade between the top and bottom of the shell near the hinge on the back.
• 6 run the knife all the way around until you get to the other side (be careful, this is more easily said than done!).
• 7 using a twisting motion with the knife, pry the top and bottom shells apart- be gentle so you don't lose the liquor.
• 8 cut the oyster free from its shell; there's a little tough knob on the underside you'll have to sever.
• 9 place the oyster and its liquor into a bowl and repeat with the remaining oysters.
• 10 note: if you were serving them on the half-shell, you would just leave them in the shell and place them on a platter with some crushed ice.
• 11 ---forthe stew--- in your soup pot, saute the onion and celery in the mixture of butter and oil until the onion is translucent.
• 12 add the wine and cook for 3-4 minutes.
• 13 add the stock and season to taste with salt and pepper.
• 14 turn heat to low, and simmer, covered, for about 15 minutes.
• 15 stir in the half and half and heat through for about 5 minutes.
• 16 add the oysters with their liquor and cook until the oysters have just plumped up and their edges have curled (no more than 3 minutes).
• 17 add the minced rosemary and check for seasoning.
• 18 serve warm, garnished with sprigs of rosemary, if desired.