 |
Prep Time: 0 Minutes Cook Time: 2 Minutes |
Ready In: 2 Minutes Servings: 8 |
|
The way oyster stew was made when I was a kid was always quick, easy and basic in my Gram's kitchen. Very few ingredients....the flavors were cream, butter and oysters, then top it with butter. I had to rattle family memories to get exactly how she did it. Read more . We all watched her but nothing much was written down. We had one family member that always had to sprinkle cayenne on top but the rest of us just enjoyed it the way it was. Ingredients:
1 quart whole milk |
1 quart half-and-half or light cream |
2 pints oysters (w/ liquor) |
1/4 cup salted butter |
salt and pepper |
oyster crackers |
chopped parsley (dried is fine) |
paprika |
Directions:
1. Pour milk and Half and Half together in 4 Qt. sauce pan.
2. Add Butter, salt and pepper to taste.
3. Cook over medium heat stirring constantly until steaming and butter is melted: DO NOT ALLOW TO BOIL.
4. Add oysters with liquor and stir for just a few minutes until oysters are cooked. They curl up.
5. Serve in traditional large, shallow soup bowls with a scant pat of butter in the middle of the bowl
6. Sprinkle with a bit of parsley and paprika (or just one or the other)
|
|