New Year's Oyster Stew

Here in America New Year's traditions often entail black-eyed peas, cabbage for good luck, something a bit healthier to kick off a resolution, or even a full-on detox.

In France, however, the New Year is often associated with oysters. France, after all, is Europe's #1 producer of oysters and the holiday season is the peak of oyster season. This New Year's association was news to me, but my friend Cindy asked me if I'd heard of oyster stew for the holiday and so I went rummaging around to dig for some inspiration. I can certainly see its appeal especially on a day when there's no shortage of celebratory spirits like champagne or stout.

So this New Year's Eve our stove's burners were simmering with chicken and sausage gumbo and this here oyster stew.

Oyster Stew
Serves 2-4

5 Tbsp butter
2 Tbsp flour
1 yellow onion, peeled and roughly chopped

1 garlic clove, minced
2/3 c table cream, light cream, or whole milk
24 oysters, canned or shucked with 1/4 c oyster liquid reserved
2 tsp salt

4-6 twists of cracked black pepper
1-2 pinches red pepper flakes                                                                      
1/4 c green onions, chopped

1. Melt butter in a heavy-bottomed stock pot over medium-high heat. Add flour and stir continuously for about 3 minutes until you have a blond roux. Add salt and black pepper.

2. Throw in the yellow onion and garlic and saute about 3 minutes. Stir in the reserved oyster liquid, table cream, and bring to a boil and then simmer. Keep stirring so as not to burn the cream. 

3. Add the oysters and keep stirring until the edges of the oysters curl about 3-4 minutes. Top with green onion and red pepper flakes. Season to taste and serve!