Oyster Stew

• Prep time: 10 minutes
• Cook time: 20 minutes

You may or may not need to add salt to this stew, depending on how briny your oysters are. If you use freshly shucked oysters, be sure to save the juice, or liquor, that comes out of the shells. You need it for the stew. If you want to vary things, add a splash of brandy, Madeira or white wine, and play around with the herbs. Mint, dill, or fennel fronds are all good alternatives.

INGREDIENTS

• 5 Tbsp unsalted butter
• 1 pint oysters with their liquor, jarred or freshly shucked, about 2 dozen*
• 1/4 cup flour
• 2 celery stalks, minced
• 1 medium yellow or white onion, minced
• 1 1/2 cup milk
• 1/2 cup cream
• Splash of Tabasco, Crystal, or other hot sauce
• Salt
• Freshly ground black pepper
• 1/2 cup parsley, minced

* You may be able to find refrigerated jarred oysters (without shells) near the seafood counter at your local grocery store.

METHOD

1 Strain the oyster juice through a fine-meshed sieve into a bowl to remove any grit. Reserve the juices. Rinse the oysters well, under cold water. Put them in a bowl.

2 Melt the butter in a pot over medium heat. Add the flour and stir to make a roux. Reduce the heat to medium-low and cook the mixture for a few minutes, stirring often. When the roux turns the color of coffee-with-cream, stir in the celery and onions. Increase the heat to medium and cook for 2-3 minutes, stirring frequently.

3 Add the oyster juice and any juices the oysters in the bowl have released. The flour in the roux will absorb the liquid and turn into a paste. Slowly add the milk and cream, stirring to incorporate as you pour them in. Add a healthy splash or two of hot sauce, to taste. Heat the soup to steamy, but below a simmer, over low heat, cook for 15 minutes. (Do not let the soup boil!) If you are working with large oysters, you may want to chop them into bite-sized pieces. Add the oysters and cook for another 2 minutes, or until the edges of the oysters just begin to curl.

If you want the stew to be more like a smooth soup, purée until smooth.

4 Add salt and freshly ground black pepper to taste. Garnish with fresh chopped parsley.

Yield: Serves 4-6.

San Angelo, Texas

                                 

                             A frontier city with a storied past, San Angelo sits along the banks of the Concho River in West Texas. Here, visitors will get a taste for the real Old West, from boutiques with hand-made western wear to Miss Hattie’s Bordello Museum and one of the best preserved military forts in the country. San Angelo’s western heritage, together with its bustling downtown and truly unique cultural offerings, make it a great destination.

From its historic murals to celebrated staged gun fights, San Angelo quite literally brings history alive for visitors. At historic Fort Concho, established in 1867, you can step back in time with modern-day re-enactors who show you how the soldiers who protected America’s frontier settlements, patrolled the region, and quelled hostile threats in the area, lived. Those who make it to San Angelo during the holiday season will be treated to a three million plus light display. Whenever you go, catching a performance at the Angelo Civic theatre, Texas’ oldest theatre company, and a meal at Miss Hattie’s Restaurant and Saloon, once connected to the Bordello via an underground tunnel, are a must.

The beautiful Concho River runs right through downtown San Angelo, which has over 70 miles of trails. At nearby Fisher Lake and San Angelo State Park, visitors can explore 12,500 acres of park land while fishing, boating, bird-watching, hiking, camping and more.