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Oyster Stew

Essentially oysters cooked in cream, this rich `stew' is deceptively easy.

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25 g/1 oz butter
4 spring onions, finely chopped
1 stalk celery, finely chopped
1.1 l/2 pts single cream
2.5 ml/ teaspoon salt
1.5 ml/ teaspoon cayenne
10 ml/2 teaspoon Worcestershire sauce
3 dozen large or 4 dozen small-mediurn oysters with their juice, large oysters halved
Butter or sherry for garnishing


Serves: 4


In a medium saucepan over low heat, melt the butter. Sauté the spring onions and celery until limp, about 5 minutes.

Add the single cream, salt, cayenne and Worcestershire sauce and heat until the soup just starts to boil. Lower the heat, add the oysters and their liquor, and cook just until the edges of the oysters start to curl, 2-3 minutes. Taste and adjust the seasonings.

You may garnish each bowl with a pat of butter or a dash of sherry, if you like.

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