Oyster Stew

Cattleships's Note:

Great Autum or Winter fare.

• Total Time: 22 mins
• Prep Time: 2 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 1 quart whole milk
• 1 quart half-and-half
• 2 pints oysters (w/ Liquor)
• 1⁄8;-¼ cup lightly-salted butter
• salt and pepper
• oyster crackers
• 3 sprigs parsley (optional) or 3 sprigs cayenne pepper (optional)

Directions:

1. Pour milk and Half and Half together in 4 Qt.
2. Sauce Pan.
3. Add Butter, salt and pepper to taste.
4. Cook over medium heat stirring constantly until steaming and butter is melted: DO NOT ALLOW TO BOIL.
5. Add oysters with liquor and stir for just a few minutes until oysters are cooked.
6. Serve in traditional large, shallow soup bowls.
7. Add sprig of Parsley and/or Cayenne Pepper sprinkled on top if desired.

Reviews

[Cremon]

I make this and offer celery salt for guests who want to use it. At Christmas dinner, I sprinkle celery salt and paprika (Christmas green and red) very lightly over each bowl before serving.

[CAREBEARCOOKING]

I volunteered to make this for Christmas dinner and my father-in-law says it was just like he used to have each Christmas on the farm! Simple and comforting! Thank you for helping me out with sharing!

[brendab]

This is a tradition around our home as long as I can remember. The only thing my Dad did a little differently is he made it a day ahead so that it seasoned through.