Stew for the Soul
Warm up with a seasonal oyster stew recipe from Greg Haley of Amuse.
Keywords
- oysters
- Amuse Restaurant
- Greg Haley
- recipes
- Richmond chefs
- Richmond restaurants
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Cooking tools:
- Pepper mill
- Slotted spoon
- Ladle
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Pot
- Stove
- Measuring cup
- Measuring spoon
- Serving bowl
Ingredients
- 2 cloves garlic, minced
- 2 shallots, minced
- 2 stalks celery, finely diced
- 3-4 dashes of Worcestershire sauce
- 3-4 dashes of Tabasco
- 3 cups heavy cream
- 3 cups whole milk
- 3 tablespoons butter
- 1 pint shucked oysters, strained and oyster liquor reserved
- 1 bunch chopped flat-leaf parsley
- Salt
- pepper
- Optional garnish: sherry and paprika, to taste
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