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Find recipes for Winter Oyster Stew, Dirty, Dirty Martini, Oyster Risotto with Celery Root and Beech Mushrooms, and Grilled Oyster Meuniere.

You can prep this hearty oyster dish in advance by doing the first three steps, then bringing the stew back to a simmer and adding the oysters to poach just before serving. 4 tablespoons unsalted butter, divided 2 small shallots, minced 1 bunch rosemary, roughly chopped 4 cups heavy cream 2 cups light cream 1 cup small peeled and diced parsnips 1 cup small peeled and diced sweet potatoes 2 tablespoons all-purpose flour 2 teaspoons Worcestershire sauce 1 teaspoon Tabasco Salt and pepper to taste 2 dozen fresh shucked oysters, liquor reserved

In a small stock pot or pan over medium to low heat, saute 2 tablespoons of the butter with shallots and rosemary until caramelized, about 10-15 minutes. Add the heavy and light cream and simmer for 10 minutes. Do NOT boil. Remove from heat and strain through a fine mesh sieve.

In a 3 or 4-quart heavy pan over low heat, add the remaining 2 tablespoons of butter and melt. Add the parsnips and sweet potatoes and saute until slightly soft. Add the flour and stir to combine. Slowly add the cream mixture to the pan and return to a simmer, stirring.

Add the oyster liquor and season with the Worcestershire, Tabasco, and salt and pepper. Simmer for 5 minutes and adjust the seasoning as desired. Add the oysters and let them poach for about a minute. Serve immediately. Makes: 4 servings. — Perry Raso, Matunuck Oyster Bar, Matunuck, R.I. Per serving: 1,267 calories (percent of calories from fat, 86), 14 grams protein, 30 grams carbohydrates, 2 grams fiber, 124 grams fat (77 grams saturated), 464 milligrams cholesterol, 231 milligrams sodium. Adapted from “The Essential Oyster: A Salty Appreciation of Taste and Temptation” by Rowan Jacobsen (Bloomsbury, $35, hardcover).

CONTRIBUTED BY DAVID MALOSH