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Thursday, December 14, 2006

Mock Oyster Stew

  • 1 - 10 oz. can of oysters (drain and save juice)
  • 1 medium eggplant
  • 1 pint of Half 'n Half milk/cream
  • 1 can cream of mushroom soup
  • 1 can cream of celery soup
  • 4 tbsp butter
  • 4 tbsp chopped green onion
  • 2 tbsp minced onion
  • 1 tbsp minced bell pepper
  • salt and pepper to taste

Note: Fresh ingredients works better in any dish you prepare. In this recipe, if you can obtain fresh oysters then that's great! Also, in this recipe the oyster juice is essential. If you do not eat oysters for whatever reason, you can eat the mock oysters (the eggplant) and not lose the unique flavor of your meal.

In a 2 quart sauce pan melt the butter and saute the minced onions and bell pepper for a couple minutes. Add the oyster juice and simmer a couple more minutes until the vegetables are translucent. Do not add the chopped green onions until the end.

Slowly add the 2 cans of soup to the mixture and simmer for another 5 minutes, stirring constantly. If the soup mixture begins to stick to the bottom of the pot it's an indication that you should lower the heat. Set aside and allow to cool until the mock oysters are ready to be added.

When the mock oysters are prepared (see instructions below) you are ready to mix the Half 'n Half to the mixture. On a low heat bring the mixture back to a near-boil. Slowly stir-in the cream.

Add the mock oyster (egg plant quarters) and the real oysters (optional) to the mixture making sure they are well drained first (water will dilute the creamy consistency of the stew). Add your preferred seasoning. Do not allow the stew to boil because that will make the milk product in the stew begin to curdle. Yuk!

Simmer on low heat for 5 minutes and you are ready to serve

Sprinkle the chopped green onions on top of the stew before serving with crackers or garlic toast.

Preparing Mock Oysters.

  • 1 medium egg plant.

Peel the entire egg plant and cut into 1/2" slices. Quarter each slice. In a pot add enough lightly-salted water to cover the top. Slow boil the egg plant quarters until the consistency is similar to oysters (about 20 minutes). Drain well before adding the eggplant quarters to your stew.

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