Totten Inlet Oyster Stew

• 20 totten inlet oysters (or other oysters around 1 1/2 inches long may be used)
• 8 ounces walla walla asparagus (or substitute local asparagus)
• 1 tablespoon butter
• 2 scallions, thin sliced
• 2 tablespoons fine diced red bell peppers
• 1 quart heavy cream
• 1 teaspoon dry mustard
• 1 teaspoon Worcestershire sauce
• 14 teaspoon white pepper
• 2 tablespoons chopped flat leaf parsley

1. Scrub shells of oysters, use oyster knife, working over a bowl to capture their liquor, shuck oysters.
2. Snap ends of asparagus, peel stems.
3. Blanch in boiling water, put in ice water to stop cooking.
4. Cut asparagus into 1/4-inch slices, on bias.
5. Melt butter in sauce pan over medium heat, add scallions, bell pepper, saute 3 minutes.
6. Add cream, oysters and liquid, dry mustard, Worcestershire sauce, season with salt and white pepper.
7. Bring to boil, reduce heat, simmer for 5 minutes, poaching oysters.
8. Add asparagus, simmer 3 minutes.
9. Add parsley, ladle into bowls, allotting 5 oysters each.
10. Makes 4 servings.

totten inlet oysters, walla walla, butter, scallions, red bell peppers, heavy cream, mustard, worcestershire sauce, white pepper, flat leaf parsley

Taken from www.food.com/recipe/totten-inlet-oyster-stew-113753 (may not work)