Oyster Delight

Open-Fire Roasted Oysters

Broiled Oysters

Easy Cream of Mushroom and Oyster Stew

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Other Recipes

Oyster Delight

These recipes are about as easy as you could imagine.  They are exerpted from Alex's oyster cookbook, titled "Oyster Delight by Jonathan Mite."

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Easy Cream of Mushroom and Oyster Stew

Daria Blackwell aboard Aleria
Excerpted from Alex’s book Oyster Delight

This is a good one to make aboard a cruising sailboat!  It’s one of my favorite uses for cream of mushroom soup.  Try the golden mushroom variety for a twist.

Makes about 5-6 cups

• 1 pint oysters
• Oyster liquor
• 4 tablespoons butter
• 1/2 cup sliced celery
• 1/2 cup chopped onion
• 1/2 cup diced carrots
• 1 10.5 ounce can cream of mushroom soup
• 1/2 cup milk
• 1/4 cup chopped parsley
• 1/4 teaspoon white pepper

Melt butter in a two-quart saucepan. Sauté celery, onion and carrots in melted butter until lightly cooked, about 5 minutes. Add liquor that has been drained from oysters. Add mushroom soup and milk; stir until smooth. Heat until it simmers but doesn’t boil. Add parsley, oysters and white pepper. Heat until oysters are plump and edges begin to ruffle. Serve immediately.

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