Growing up in Pennsylvania, my mom would occasionally make Oyster Stew. From what I remember, it was quite simple. Oysters, milk, and some O.T.C. Oyster & Soup Crackers (Google it). This recipe is a slight variation from her original.
MOM’S ORIGINAL RECIPE CARD
Oyster Stew
2014-12-13 18:34:45
Serves 4
Print
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
- 1 pt. shucked fresh oysters, undrained
- 2 cups milk
- Salt & pepper
- 1/4 cup butter
- 1/2 onion, chopped
- 2 tablespoons all-purpose flour
- 1 cup half-and-half
- 1 tablespoon sherry
- 1/2 teaspoon Worcestershire sauce
- 1/8 teaspoon celery salt
- Fresh Italian parsley, chopped
- Cayenne pepper
- Oyster crackers
Step 1
- Drain oysters, reserving oyster liquor.
- Heat milk and oyster liquor in saucepan until mixture begins to steam.
- Add oysters and season with desired amount of salt and pepper.
- Cook until the edges of the oysters just begin to curl. Transfer oysters to a plate to prevent overcooking.
Step 2
- Melt butter in a large saucepan over medium heat.
- Add onion and cook until tender.
- Sprinkle flour over onion mixture and cook until completely incorporated and bubbly.
- Whisk in half-and-half, sherry, Worcestershire sauce, and celery salt. Bring to a boil.
- Whisk in reserved milk mixture. Add oysters.
- Reduce heat to medium-low and cook until warm.
- Season to taste with salt, pepper. Top with chopped parsley and Cayenne pepper.
- Serve with oysters crackers or crusty bread.
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