Ingredients
1 pt. oysters with liquid
2 Tbsp. margarine
1/4 c. chopped green onions
2 cloves garlic
1/2 lb. fresh mushrooms
1 can asparagus tips
2 c. milk
1 c. drained chopped artichokes
2 Tbsp. lemon juice
1 tsp. hot pepper sauce
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Simmer oysters and liquid in skillet for 1 minute until edges of oysters curl. Remove oysters and chop. Add margarine to oyster liquid and heat. Add onions, garlic and mushrooms and saute for 5 minutes. Add milk, stirring constantly. When milk begins to simmer, add chopped oysters, artichokes, asparagus, lemon juice, hot pepper sauce, salt and pepper. Heat, but do not boil. Makes 6 servings.
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Tall pot with basket — steam asparagus upright, blanch pasta
Shucking knife + cut-resistant glove — safe oyster opening
Sturdy short blade designed to pry open oyster shells safely
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching