Embrace cooler weather with this Southern Oyster Stew made from plump oysters in a creamy base. A delicious old-fashioned specialty!
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 4servings
Ingredients
1pintfresh oysterswith their liquid
4tablespoonsbutter
1green onionchopped
2teaspoonschopped fresh parsley
½teaspoonWorcestershire sauce
¼teaspoonTabasco sauce
1/4teaspoonblack or white pepper
2cupsmilk(whole milk, heavy cream, or half and half)
1/4teaspoonsaltoptional
Oyster crackersfor serving
Instructions
In a saucepan, combine all ingredients except milk. Heat over medium-low heat just until the edges of the oysters curl (about 10 minutes).
In another saucepan, scald the milk (or heavy cream or half and half). (See the blog post for information on how to scald milk.) Stir the milk into the other ingredients.
Taste and add salt only if you think it's needed.
Serve immediately.
Notes
Do not use low-fat or reduced fat milk for this recipe.
Be sure to include the liquid the oysters are packed in (also known as oyster liquor or oyster brine). Or, if you're shucking your own fresh oysters, be sure to catch the liquid that's inside the shells as you open the oysters.