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| Steaming hot oyster stew serve with crisp saltines. |
Oyster Stew is another dish that often times has a love/hate evoking reaction. Here it is a love fest as my husband loves any type of oyster or oyster dish. It evokes lovely memories for both of us. Brian's Grandma Ruby always served Oyster Stew on Christmas Eve and had us all over while she was still living. I always thought that a really wonderful tradition.
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| Drain the liquor from the fresh oysters and reserve for the stew. |
My Mother often made at my Dad's request Oyster Stew as well as Oyster Dressing for Thanksgiving and Christmas. Today while at Sam's Club I spotted the first fresh oysters of the season and snapped up a pint of them in a heartbeat thinking Brian would be tickled to have them in a surprise supper tonight!
Ingredients for Oyster Stew:
1 pint fresh shucked oysters, drain and save the liquor
1 C. sliced celery
1/2 C. diced onions
3 T. butter
3 T. flour
2 C. milk
1 C. cream or half and half
kosher salt to taste
black pepper to taste
pinch of Cayenne pepper or a few dashes of hot sauce to taste
juice of 1/2 small lemon
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| Saute the vegetables. |
Melt the butter and saute the celery and onions until translucent then stir in the flour to make a rue. Add the oyster liquor, milk, and cream stirring until slightly thickened. Simmer until the vegetables are tender.
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| Add the liquor, cream, and milk. |
Add the oysters and seasonings and cook a few minutes until the edges of the oysters are curled and the oysters are opaque.
Stir in the lemon juice and correct the seasonings. Serve hot with saltine crackers. Yield 4 servings.
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