Matunuck Oyster Bar Stew

INGREDIENTS

• 2 dozen fresh Matunuck Oysters (see note above)
• 4 tablespoons butter, divided
• ¼ cup shallots, finely minced
• 3 large or 4 small whole sprigs fresh rosemary
• 4 cups heavy cream

Matunuck Oyster Bar Stew

• 2 cups light cream
• 1 cup peeled sweet potato, diced into small pieces
• 1 cup peeled parsnips, diced into small pieces
• 2 tablespoons all-purpose flour
• 2 teaspoons Worcestershire sauce
• 1 teaspoon Tabasco sauce
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• Oyster crackers to serve with the stew, optional

INSTRUCTIONS

1. Using a towel and shucking knife, shuck oysters over a bowl, retaining the liquid that comes out of the shell. Reserve oysters in a second bowl picking out any bits of shell that may have broken off.
2. In a medium sauce pan, heat two tablespoons of butter over medium heat and add shallots and whole sprigs of rosemary.
3. Cook over medium for 10-15 minutes until shallots are caramelized.
4. Add heavy and light cream, bring to a slight simmer and cook 10 more minutes, never letting the mixture boil. Use a thermometer and don’t let the temperature rise above 170 degrees F. If it does, remove from the heat to bring the temperature down.
5. Place a fine mesh strainer over a bowl and strain the cream mixture. Discard the solids.
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