Rockport Oyster Stew

8 ounces select oysters with liquor
1 ½  cups milk
½  cup cream
3 tbs. unsalted butter
2 tbs. peeled Brie
1 tsp. HerbOx chicken bouillon powder
1 tsp. cream sherry
1 tsp. parsley
¼  tsp. Old Bay seasoning
¼  tsp. ground black pepper
pinch ground habanero

Peel the tough skin off a piece of brie, keeping only the soft center. Then simmer the brie in the oyster liquor until dissolved. Add the rest of the ingredients and heat until almost boiling, stirring occasionally. Serves 4.

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Copyright © 1997 by George Clay
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