- 4 tablespoons unsalted butter, divided
- 2 small shallots, peeled and finely minced
- 3–4 sprigs fresh rosemary, stemmed and roughly chopped
- 4 cups heavy cream
- 2 cups light cream
- 1 cup peeled ¼-inch-diced parsnips
- 1 cup peeled ¼-inch-diced sweet potatoes
- 2 tablespoons all-purpose flour
- 2 dozen fresh Matunuck oysters, shucked, liquor reserved
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Tabasco sauce
- Kosher or sea salt
- Freshly ground black pepper to taste
In a small stockpot over low heat, sauté 2 tablespoons butter with shallots and rosemary for 10–15 minutes or until shallots are completely softened and translucent, being sure not to brown. Add both creams and simmer for 10 minutes. (Do not boil, even for a second.) Remove from heat and strain through a fine-mesh strainer. Discard aromatics and reserve the cream.
In 3- to 4-quart heavy-bottomed saucepot, melt 2 tablespoons butter and sauté parsnips and sweet potatoes until slightly soft. Add the flour and stir to combine until a smooth paste is formed. Slowly drizzle in the cream mixture to the pot while stirring, making sure there are no lumps, and return to a low simmer (again, being sure not to boil).
Add reserved oyster liquor and season with Worcestershire sauce, Tabasco, salt and pepper. Simmer on low for 5 more minutes and adjust the seasoning as desired. Turn off heat until ready to serve.
To serve: Return the cream to a simmer and turn off heat, add oysters and let them “poach” for approximately 1 minute. Ladle stew into 6 warm shallow bowls and serve immediately.
About this recipe
Learn to prepare this recipe with the chef: Watch our Edible Minute video at EdibleRhody.com!
WINE PAIRING: Inama Vin Soave Classico, Veneto, Italy. This Italian white wine is nutty, complex and rich. It pairs perfectly with oysters and will pair well with the briny backdrop of the stew while holding up to the richness of the cream.
—Amelia Wilson, Grapes & Gourmet, Jamestown