Can someone give me a recipe for Oyster stew?!
Answers: My mother used to make it all the time over the holidays! She passed a few years ago. I know it is most likely milk and butter. But I don't know the amounts or type of milk. It seemed richer than just plain milk? Thanks in advance for any help!!!
Oyster Stew
1 pint oysters, Shucked, with liquor
1 quart milk or fat-free half-and-half
1/4 cup butter
salt and black pepper
seafood seasoning (optional)
Cook oysters in their liquor until edges just begin to curl.
Add milk, butter, salt and pepper.
Heat slowly, being careful to NOT boil.
Serve immediately (for an extra "zip", sprinkle seafood seasoning on each serving).
www.allrecipes.com
Oyster Stew
2 green onions, chopped, plus additional sliced green onions for garnish
2 tablespoons butter
12 ounces fresh raw oysters, undrained
1 quart half-and-half or whole milk
1/4 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon cayenne pepper
Crackers, for serving
Sliced green onions, for garnish
Saute onion in butter until tender. Add remaining ingredients. Cook over low heat until edges of oysters begin to curl and mixture is hot but not boiling. Serve stew with crackers and garnish with sliced green onions.
Happy Holidays!!!!
Maryland Oyster Stew
1 pint small oysters salt to taste
1 qt. milk or half and half
Butter
Freshly ground pepper
Tabasco Sauce
Saute oysters in 2 Tbls. butter, together with their own liquor, until edges begin to curl (don't exceed 5 minutes). In large sauce pan, heat milk and add any flavor variations at this time. DO NOT BOIL. Add oysters with their liquor and simmer until heated through, approx. 5 to 8 minutes. Season to taste with salt and pepper and a dash of tabasco. Add 2 Tbls. butter, heat until melted. Heat bowls in warm oven. Pour oyster stew in each bowl and top off with 1/2 Tbls. butter, and sprinkle with paprika or parsley.
VARIATIONS:
Add 1/4 tsp. grated nutmeg, or 1 bay leaf and 1 Tbls. parsley to milk. Add 1 tsp. tarragon or thyme. Add finely minced garlic and a dash of cayenne pepper. Saute 1/2 cup of minced onions and celery in button then add to milk and oysters.
Oyster Stew
8 ounces shucked oysters, with their juices
2 slices bacon, minced
1 onion, minced
2 tablespoons all-purpose flour
3 cups milk
1 bay leaf
1/2 cup heavy cream, warmed
1/2 teaspoon salt (to taste)
1/4 teaspoon fresh ground black pepper (to taste)
oyster crackers
1. Drain the oysters in a colander set over a bowl. Reserve the juices.
2. Saute the bacon in a large pot over medium heat until crisp and the fat is rendered. Remove the bacon with a slotted spoon and reserve.
3. Saute the onions in the bacon fat until tender and translucent, but not brown, about 5 minutes.
4. Add flour, and cook over low heat for 2 to 4 minutes, stirring constantly with a wooden spoon.
5. Add the milk and the reserved oyster juice gradually, whisking constantly to prevent any lumps from forming.
6. Add the bay leaf, and simmer for 20 minutes, skimming as necessary.
7. Add the oysters and simmer about 5 minutes, or until oysters are barely cooked. Take care not to overcook the oysters.
8. Add the warm cream and adjust the seasoning with salt and pepper.
9. Ladle the soup into heated bowls and garnish with the reserved bacon and oyster crackers.
Oyster Stew
Stir this soup often as it cooks, and avoid bringing to a boil or it may break (appear curdled). If shucking your own oysters, you'll need about 24 to 30 for one pint.
Ingredients
1 bacon slice, finely chopped
3/4 cup chopped onion
1/2 cup finely diced celery
1/2 cup finely chopped green onions
3 tablespoons all-purpose flour
1/3 cup dry white wine
2 cups 1% low-fat milk
1 teaspoon chopped fresh thyme
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
1 (16-ounce) container standard oysters, undrained
1 tablespoon chopped fresh parsley
2 teaspoons fresh lemon juice
Preparation
Cook bacon in a medium saucepan over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan; set bacon aside. Add onion, celery, and green onions to drippings in pan; cook over medium heat 7 minutes or until celery is tender, stirring frequently. Stir in flour; cook 1 minute, stirring constantly. Stir in wine, scraping pan to loosen browned bits. Stir in bacon, milk, thyme, salt, and peppers; bring to a simmer. Cook 2 minutes or until slightly thick, stirring constantly with a whisk. Stir in oysters; cook 4 minutes or until edges of oysters curl (do not boil). Stir in parsley and juice.
Yield
6 servings (serving size: about 3/4 cup)
OYSTER STEW
Oyster stew may be pure & simple, or rich, hearty & spicy. The main factor is DO NOT BOIL MILK &DON'T OVERCOOK OYSTERS.
1 pint small oysters salt to taste
1 qt. half & half
Butter, Freshly ground pepper, and Tabasco Sauce
DIRECTIONS: Saute oysters in 2 Tbsp. butter, together with their own liquor, until edges begin to curl (don't exceed 5 minutes). In large sauce pan, heat milk and add any flavor variations at this time. DO NOT BOIL.Add oysters with their liquor and simmer until heated through, approx. 5 to 8 minutes. Season to taste with salt and pepper and a dash of tabasco. Add 2 Tbsp. butter, heat until melted. Heat bowls in warm oven. Pour oyster stew in each bowl and top off with 1/2 Tbsp. butter, and sprinkle with paprika or parsley.
# VARIATIONS: Add 1/4 tsp. grated nutmeg, or 1 bay leaf and 1 Tbl. parsley to milk
# Add 1 tsp. tarragon or thyme.
# Add finely minced garlic and a dash of cayenne pepper.
# Saute 1/2 cup of minced onions and celery in butter then add to milk and oysters.
#Saute 1 strip of bacon chopped and then add the other ingredients.