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Oyster Delight

Open-Fire Roasted Oysters

Broiled Oysters

Easy Cream of Mushroom and Oyster Stew


Other Recipes

Oyster Delight

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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