Oyster Stew with Creamy Moscato Broth - Recipe - CookingDistrict.com
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Oyster Stew with Creamy Moscato Broth

Folders: Chef Geoff's
Categories: Seafood, Soups
Yield:
1.5 gal
Prep Time:
1 hours
Portion Size:
8 oz
Portions:
24
Step 1
1 gal • Oysters • shucked, in liquor
1 gal • milk
1 bottle • Moscato d'Asti
2 cup • Heavy Cream
1 lb • butter • cubed
salt and white pepper to taste
3 tbsp • celery root purée
1 tbsp • crispy leeks • (per serving)
3 each • Fried oysters • (per serving)
1. Drain the oysters from the liquor; reserve the liquor

2. Combine the oyster liquor, cream, and milk

3. Bring the mixture to a simmer and reduce slightly

4. Add the butter and bring back to a gentle simmer

5.add the oysters and allow them to cook in the broth.

6. Add the moscato near the end and cook just long enough to heat.

6. Season to taste with salt and white pepper

7. Serve the stew over celery root purée and garnish with three fried oysters and crispy leeks
Step 2
6 each • Celery root - peeled • 2" dice
2 qt • milk
1 qt • water
3 tbsp • salt
2 each • yukon potato • peeled, 2" dice
2 each • Onion - medium • quartered
1/4 lb • butter
1. Bring milk, water, and salt just to boil in heavy large saucepan over high heat.

2. Add celery root cubes, potato cubes, and onion quarters; bring to boil.

3.Reduce heat to medium and simmer until vegetables are tender, about 30 minutes. Drain, discarding cooking liquid.

4.Combine vegetables and butter in processor and puree until smooth.

5. Season to taste with salt and white pepper.
Step 3
50 each • Oysters • shucked
1 qt • Buttermilk
6 cup • Seasoned flour
6 cup • Seasoned Bread Crumbs
1. Dredge the oysters in the flour, buttermilk, and breadcrumbs

2. Fry at 350 until GBD

3. Drain and season well
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