Oyster Stew

Summary

Yield
Servings
SourceAdapted from The Boston Globe Cookbook by Sue Sullivan
Prep time15 minutes
Region

Description

Here's a Yankee classic, submitted by long-time reader Sue Sullivan.

Ingredients

4TButter (Unsalted)
16ozShucked Oysters
16ozHeavy Cream
16ozLight Cream

Instructions

  1. In a large saucepan, melt butter.
  2. Add oysters and their liquor. Heat, uncovered, over moderate heat, swirling the oysters around 3 to 4 minutes until their edges just begin to ruffle.
  3. Meanwhile in another pan, heat the cream/milk until hot but not boiling.
  4. Pour the hot milk/cream into the oysters.
  5. Season with salt and pepper (and other seasonings) to taste.

Notes

Sue says "I sometimes add a couple shakes of hot sauce to my bowl of oyster stew." This can be reheated if necessary but do NOT boil it.
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