"Honest" Oyster Stew

Описание: On cold, snowy afternoons in the early-to-mid 1900s, local residents across north-central West Virginia headed for the railroad tracks, waiting patiently at their nearest depot for the trains to arrive from Baltimore. There was precious cargo on the way –– crates of fresh, ice-packed oysters, a seasonal treat delivered straight to communities along the B&O railroad system throughout the “r-months”. Though the trains no longer run through Lost Creek, wintertime oyster traditions still remain strong throughout much of the Mountain State.

Recipe: "Honest" Oyster Stew
Serves 4

16-20 fresh oysters (or one pint of pre-shucked, jar-packed oysters labeled "stewing size")
3 cups whole milk or half and half
1 medium sweet yellow onion, diced
1 medium fennel bulb, chopped
2 large celery stalks, chopped
2 small-to-medium shallots (or one large shallot)
2 medium potatoes, cut into 1/2" cubes
1/4 cup chopped fresh parsley
4 tablespoons salted butter
3 cloves garlic, minced (optional: brown the whole cloves in butter first)
2 tablespoons kosher salt
1 teaspoon coarse ground black pepper
1/4 teaspoon ground cayenne pepper

In a small to medium pot, cover potatoes with hot water and bring to a boil. Add 1 1/2 to 2 teaspoons salt and boil for about 5 minutes until potatoes are tender, not soft and crumbly. Drain potatoes when finished and set aside.

Shuck oysters if still in the shell, or remove pre-shucked oysters from jar, and drain into a colander over a mixing bowl to retain their liquor (the liquid in the shell or the packing juices). Retain at least 1/2 cup of liquor and set aside. Strain liquor if necessary to remove debris.

In a medium-size pot, melt 2 tablespoons of butter over medium heat. Add chopped onion, celery, and fennel, as well as black pepper, cayenne pepper, and 1 teaspoon of remaining salt. Saute for several minutes, until onions are soft and slightly translucent. Add shallots and garlic, then saute for 2 more minutes, or until shallots and onions are slightly golden brown.

Add potatoes, milk, remaining butter, and oyster liquor to the vegetables. Stir together, then bring to a light simmer over medium-low heat. Add oysters and chopped parsley. Continue to simmer over medium-low heat for 2 or 3 minutes, then check oysters for doneness –– there should be a pronounced "curl" around the other edges. Cook slightly longer, if necessary. Season to taste with salt and fresh-cracked black pepper.

Garnish with fresh herbs, brown butter, or chopped ham. Serve with pickles and crackers or hearty bread.