I’m getting ready to leave this morning on one of my occasional two-day road trips that I do for my “in real life” work. So, I know you’ll pardon me if this post if short and sweet. Won’t you?
The recipe I’m sharing with you today is one that I always think of when the weather turns cold. In my opinion, late fall and the early part of winter is the time of year when fresh oysters are at their best in this area. Especially if you can get your hands on some Apalachicola Bay oysters. Small, sweet, plump, and with a mild saltwater taste, they’re simply the best oysters in the world.
When I was much younger, we’d go to a local oyster bar in town to have them raw on the half shell. Rural southern oyster bars are not fancy places. My favorite one had a screen door, a bar that would seat three folks on wooden stools and one table with four straight back wooden chairs. You’d wait your turn to sit at the bar where fresh oysters were shucked and served right in front of you. The accompaniments? Saltine crackers, hot sauce and, if you insisted, cocktail sauce. Take a shucked oyster. Place it on top of your cracker. Add a drop or two of hot sauce and inhale the whole thing in one bite. I’ve been known to down two dozen in a sitting.
Besides enjoying them in their natural, raw state they also make mighty fine eating when battered and deep fried. Or you can go a little more refined with oysters and make them into this creamy, luscious oyster stew.
Be sure to use a pint of the freshest oysters possible. Get the fish seller to hand shuck them if possible or bring them home and do that task yourself. Try to avoid the oysters in the plastic container at the grocery store. Lord only knows where they came from and how long they’ve been in that refrigerator.
Place all the ingredients except the milk in a saucepan.
Heat the mixture over medium-low heat until the edges of the oysters just begin to curl. This takes about 10 minutes and should not be rushed. Be sure to keep the heat fairly low and stir frequently.
In another saucepan, scald the milk, cream, or half-and-half. When the edges of the oysters have curled, add the scalded milk to the oyster mixture and stir well.
Serve immediately with oyster crackers and additional Tabasco if desired.
Enjoy! All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.
All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.
More oyster recipes you might enjoy from around the internet:
- Oysters Beau Monde from Drick’s Rambling Cafe
- Oysters Rockefeller from The Culinary Life
- Grilled Oysters from Eating Richly
- Scalloped Oysters from My Recipes
What I was up to…
- One year ago: Whole Wheat Waffles
- Two years ago: Turkey and Southern Cornbread Dressing
- Three years ago: Boiled Peanuts