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Low Country Oyster Stew With Wild Mushroom Grits

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Category: Southern Fish & Shellfish
Prep Time: Cook Time: Total Time:

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Serves/Makes: 4
Ready in: < 30 minutes

***Wild Mushroom Grits***

2 cups water
1 teaspoon garlic, minced
4 tablespoons butter
1/2 teaspoon salt
6 tablespoons grits
2 tablespoons heavy cream
1 ounce Asiago cheese
4 ounces cooked wild mushrooms

***Oyster Stew***

2 tablespoons smoked bacon, diced in 1/4 inch pieces
1 tablespoon vidalia onion, diced
1 tablespoon garlic, minced
2 tablespoons sweet corn kernels
2 tablespoons tricolored bell peppers, diced small
2 ounces veal stock
2 ounces chicken stock
2 ounces heavy cream
2 tablespoons fresh basil, chopped
1 pinch salt
1 pinch black pepper
16 oysters with liquor

Wild Mushroom Grits: In medium saucepan, bring water, garlic, butter and salt to boil. Whisk in grits, return to boil, stirring constantly, reduce to a simmer. Simmer 10 minutes, until grits are tender, stirring frequently. Fold in heavy cream, Asiago and wild mushrooms. Set aside in a warm place.

Oyster Stew: In medium saucepan, over medium heat, saute bacon until crisp. Add onion and garlic, saute until translucent. Add corn and peppers, saute 1 minute. Add veal stock, chicken stock, heavy cream and basil, reduce until thick. Add oysters and simmer just until oysters are beginning to set and are slightly curled on edges (1 to 2 minutes).

Season with salt and peppers. Divide the grits among warmed bowls. Spoon stew around the grits, placing 4 oysters in each bowl.

Recipe Source: cdkitchen.com

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