OYSTER STEW

The most delicate and delicious seafood to enjoy throughout the winter months are OYSTERS!

No matter how you eat them, they are always a crowd pleaser. One evening while heading home too late to have had time to prep dinner, I made one quick stop and bought some Oysters. By the time I arrived home, dinner was served in less than thirty minutes. AND, you would have thought I had been in the kitchen all day!

Ingredients

        Onions – 1 whole, chopped fine

        Celery – 3 stalks chopped

        Carrots – 3, chopped

        Potatoes – 2, cut into cubes

        Mushrooms – a handful, cut so you can see their shape

        Old Bay Seasoning – 1 tablespoon

        Coconut milk – 1 can (about 13 ounces)

        Oysters – a pint or more…

Instructions

Saute the onions, celery, and carrots in a little olive oil. Add potatoes and 1 cup of boiling water. Add Old Bay, salt and pepper to taste, stir and cover to boil for about 10 minutes.

Lift off top and add the briny liquid of the oysters, taking care not to allow the oysters in yet.

Add coconut milk. Bring back to a boil. Test potatoes for tenderness.

Add mushrooms. Cook 5 minutes.

Add oysters and cook for 5 minutes.

Done!!

You can sprinkle chopped fresh herbs on the top when serving, or even a dash of sherry.