CookEat Recipe
Bluepoint Oyster Stew
Hot oyster stew made with thirty-six oysters, their own liquor, additional oyster liquor and milk.
Method
Steps
Step 1
Use thirty-six fresh medium Bluepoint oysters.
Step 2
Shuck the oysters, reserving all their meat and natural liquor.
Step 3
Measure the separate 473 mL additional oyster liquor.
Step 4
Place ALL 36 whole meats and their same recovered liquor in the saucepan with 473 mL cold water and the separate 473 mL extra raw oyster liquor.
Step 5
Add one teaspoon salt and half teaspoon white pepper.
Step 6
Bring just to the boil, then skim the surface.
Step 7
Add 360 mL hot milk and 14 g butter, lightly mix and bring to a second boil.
Step 8
Continue heating until the oyster flesh reaches 74°C.
Step 9
Serve immediately and hold hot for service.
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