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I first tasted this wonderful oyster stew when I was a teenager (and that was awhile ago), and I've been a oyster stew lover ever since. This recipe is so easy and so good!
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Old Fashioned Oyster Stew
Recipe Type:
Oyster,
Seafood,
Soup & Stew
Cuisine:
Cajun/Creole,
Southern
Yields: 6 servings
Prep time: 5 min
Cook time: 15 min
Ingredients:
2 pints (approximately 32 ounces) small to medium-sized raw shucked oysters with their liquor*
4 tablespoons butter
3 cups milk (a little added
cream may be added to make it richer)
1 or 2 dashes
Tabasco
sauce (optional)
Salt and pepper to taste
Minced parsley, sliced chives, or sliced green onions (your choice)
Butter
* The amount
of oysters used may be varied according to your taste. Also learn
How To Shuck Oysters.
Preparation:
The most important factors in preparing Oyster Stew are
not boil the milk
and
do not overcook the oysters.
Be careful to avoid overcooking oysters,
which causes them to become tough.
Drain the oysters, reserving their liquor.
NOTE: I like to strain the oyster liquor with a fine strainer to remove
any sand.
In a large pan over medium heat, melt butter.
Add oysters and simmer very gently for about 2 to 4 minutes or until the edges of the oysters
curl.
While the oysters are
simmering, in a separate saucepan over low
heat, slowly heat the milk, cream, and oyster liquor (do not boil).
When the oysters are cooked, slowly add the
hot milk mixture to
the oysters, stirring gently. Season with Tabasco, salt and pepper.
Remove from heat. Serve in warm soup bowls and
garnish each bowl with parsley, chives, or green onions and a generous pat of butter.
Makes 4 to 6 servings.
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