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Prep Time: 2 Minutes Cook Time: 10 Minutes |
Ready In: 12 Minutes Servings: 8 |
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Simple and yummy-what more could you want? This is a favorite recipe from the National Fisheries Institute. Ingredients:
1 quart shucked oyster, with their liquid |
8 cups milk |
8 tablespoons margarine, cut into pieces |
1 teaspoon fresh ground white pepper |
1/2 teaspoon salt |
paprika |
2 tablespoons finely chopped fresh parsley |
Directions:
1. Heat oysters in their liquid in medium saucepan over high heat until oyster edges begin to curl, about 2 to 3 minutes.
2. Heat milk and margarine together in large saucepan over medium high heat just to boiling; add the salt and pepper.
3. Stir in the oysters and their liquid. Do NOT bring back to a boil or oysters will get tough.
4. Pour stew in a large serving soup bowl; dust with paprika and sprinkle with parsley.
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