Tuesday, April 9, 2013

summer oyster stew

16 ounces diced tomatoes
4 cups fresh com kernels or l0 ounces frozen
1 green zucchini, sliced thin
1 yellow zucchini, sliced thin
8 ounces fresh green beans cut on the diagonal into 1 inch length
6 cloves garlic, minced
1 large onion, diced f
2 tablespoons minced fresh tarragon
1 teaspoon Kosher salt .
1 teaspoon freshly ground black pepper
24 shucked Maryland oysters, chopped coarsely and their liquor

In medium stockpot sauté the onions and garlic until translucent. Add all ingredients except tarragon and oysters; bring to a simmer and simmer for 20 minutes. Add oysters and liquor and the tarragon and cook 5 minutes more.

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