Chef Rich Vellante from Legal Sea Foods in Warwick is in the kitchen making Oyster Stew.
- ½ pound unsalted butter
- ¼ cup thinly sliced leeks
- ¼ cup thinly sliced celery
- 2 dozen shucked oysters and their liquid
- 4 cups heavy cream
- to taste kosher salt
- to taste fresh ground pepper
- 1 t chopped chives
- 1 t chopped parsley
- In a sauté pan, over low heat, simmer the butter, leeks and celery until leeks soften.
- Add oysters with their juices to the pan.
- Add cream and season with salt and pepper.
- Keep the pan on low heat and allow the flavors to blend together as the cream warms and the oysters cook. (Approx 4 minutes) Do not boil cream.
- Divide between four bowls and sprinkle with chopped parsley and chives.
- Be sure to save every drop of liquor as you open the oysters. That highly-flavored liquid will enrich and deepen the stew’s basic structure.
- Don’t ever boil the stew. The oysters will become tough and you’ll end up with ‘bubblegum’ stew!