Recipe by southern chef in louisiana
Simple and yummy--what more could you want? This is a favorite recipe from the National Fisheries Institute.
Top Review by sumrica
Nice recipe....simple and fast. The Oyster Stew I make is essentially the same as this recipe. However, I do not add any spices to my stew...don't want anything that will interfere with the delicate flavor of the oyster. :) In fact, I hardly ever even need to add salt since the oysters are freshly shucked and are still in their briny gulf water. If your arteries don't scream in protest, suggest adding a pint of half and half to enrichen it a bit. Also, consider using butter instead of margarine. Biloxi resident
- 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
- 2 tablespoons finely chopped fresh parsley
Directions See How It's Made
- Heat oysters in their liquid in medium saucepan over high heat until oyster edges begin to curl, about 2 to 3 minutes.
- Heat milk and margarine together in large saucepan over medium high heat just to boiling; add the salt and pepper.
- Stir in the oysters and their liquid. Do NOT bring back to a boil or oysters will get tough.
- Pour stew in a large serving soup bowl; dust with paprika and sprinkle with parsley.