To view our videos, you need to
enable JavaScript. Learn how.
install Adobe Flash 9 or above. Install now.

Then come back here and refresh the page.

SERVES:
4

INGREDIENTS:

for the croutons:
4-6 Tbs unsalted butter, room temperature
1 1/2-2 tsp smoked paprika (see hints below)
8-12 1/2-inch thick slices baguette

for the stew:
2 cups heavy cream
2-3 shakes Tabasco
2-3 shakes Worcestershire
pinch salt
black pepper to taste
1 8-ounce tub raw shucked oysters

chopped parsley as needed for garnish

PROCEDURE:

The stew itself only takes about 15 minutes to come together......so you'll want to make the croutons first.

Use a small mixing bowl to combine 6 Tbs unsalted room temperature butter with 2 tsp smoked paprika.

You'll need to preheat the oven to 350-400 degrees and then, at this point, spread the butter onto both sides of about 1 dozen 1/2-inch thick slices of baguette......place those onto a baking tray and pop the tray into the preheated oven.

You want the croutons to be nice and crunchy when they're done and, while you're keeping your eye on those, you can make the stew.

Add 2 cups heavy cream to a small, heavy bottomed pot on the stovetop and add a couple of shakes of Tabasco and a little shake of Worcestershire and a pinch of salt and a pinch of black pepper to taste and bring that up to a simmer.

Adjust the heat so it stays at a nice gentle simmer and let it go along for 3-4 minutes.....and then add one 8-ounce container of raw shucked oysters and let that simmer along.

The oysters are only going to take 4-5 minutes to gently cook in the cream and, while that's happening, you can take a minute to finely chop some fresh parsley and cut the croutons into bite size pieces when they're done.

And then to serve.......ladle the stew into individual bowls and finish with the smoked paprika croutons and chopped fresh parsley right on top!

HINTS:

You can find smoked paprika in the spice isle of larger supermarkets...otherwise substitute regular paprika.

You can find containers of shucked raw oysters at the seafood counter of larger supermarkets. Without losing any of the liquid from the container, add the oysters to a bowl and use your fingers to check for bits of oyster shell before adding to the stew.

A 400 degree oven might help toast the croutons a little faster...just keep your eye on them.....at either temperature, you'll need to flip them over part way through.