Totten Inlet Oyster Stew

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This was submitted and published in the american harvest cookbook, by the american academy of chef's, the honor society of the american culinary federation.

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Steps

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Scrub shells of oysters , use oyster knife , working over a bowl to capture their liquor , shuck oysters.

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Snap ends of asparagus , peel stems.

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Blanch in boiling water , put in ice water to stop cooking.

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Cut asparagus into 1 / 4-inch slices , on bias.

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Melt butter in sauce pan over medium heat , add scallions , bell pepper , saut 3 minutes.

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Add cream , oysters and liquid , dry mustard , worcestershire sauce , season with salt and white pepper.

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Bring to boil , reduce heat , simmer for 5 minutes , poaching oysters.

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Add asparagus , simmer 3 minutes.

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Add parsley , ladle into bowls , allotting 5 oysters each.

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Makes 4 servings.

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Ingredients

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oysters, asparagus, butter, scallions, red bell peppers, heavy cream, dry mustard, worcestershire sauce, white pepper, flat leaf parsley