Preparation / Directions:
1. Thaw oysters if frozen; drain, reserving liquor.
2. Saute bacon until brown; add green pepper, onion and celery, sauteing until vegetables soften.
3. Melt margarine in separate pan; stir in flour, salt and white pepper. Cook over low heat, stirring constantly.
4. Add reserved oyster liquor; cook until sauce is slightly thickened, stirring constantly.
5. Add crumbled bouillon cube, sauteed vegetables, oysters and sesame seeds; cook until edges of oysters begin to curl and stew is piping hot.
6. Stir in wine.
7. Measure 1/3 cup heated hominy into each of 6 soup bowls; fill with stew.
8. Garnish with chives and serve with hard, crusty rolls.
NOTE: Oysters are usually available live in shell, fresh-shucked, frozen or canned. Most oysters available to consumers are shucked, washed, drained, then sealed in glass or metal containers, packed in crushed ice. Fresh-shucked oysters should be plump, and oyster liquid or liquor clear or slightly opalescent, free from shell fragments. Usual color of fresh oysters varies from cream, gray, brownish, pale yellow or a combination of shades.