Description
Here's a Yankee classic, submitted by long-time reader Sue Sullivan.
Yield
6 Servings
Preparation time
15 minutes
Ingredients
4 T Butter (Unsalted)
16 oz Shucked Oysters
16 oz Heavy Cream
16 oz Light Cream
Instructions
- In a large saucepan, melt butter.
- 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.
- Meanwhile in another pan, heat the cream/milk until hot but not boiling.
- Pour the hot milk/cream into the oysters.
- 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.
Source
Adapted from The Boston Globe Cookbook by Sue Sullivan