When I was a little girl, a family tradition my mother kept for years, was to prepare oyster stew each Christmas Eve. After eating our bowl of oyster stew, we then drove around our middle Georgia town looking at Christmas lights. Thinking back, I never remember eating an oyster! It was always the stew part of oyster stew that I loved. And, of course, the oyster crackers floating in my bowl that my grandfather would bring – this was his yearly contribution to the tradition! So, this year, I decided to give the tradition a try with my family – it was a success! Everyone loved it! With Buttercup(our family milk cow) giving 4 gallons of milk per day, it was also a great way to use up milk – I made a 2 1/2 gallon batch of oyster stew and every drop was eaten! While oysters are expensive, they are a nutritional powerhouse. Oysters are a good source of essential nutrients such as zinc, vitamin E, magnesium, potassium and high in omega-3 fatty acids which are great for you heart! Often in oyster stew, the oysters are left whole and you know they are done cooking when the edges curl. In the following recipe, I chopped the oysters to stretch them. Make sure to stir frequently, heat the milk slowly and not to allow the milk to boil.
Oyster Stew Recipe
- 1/2 cup butter
- 1 small onion, grated
- 6 cups milk
- 1 pint oysters with liquor
- 1 cup cream
- 1 tsp sea salt (where to buy REAL salt)
- pepper to taste (where to buy spices)
In a large stock pot (or you may use a double boiler) saute the grated onion in butter. Add the milk. Next, add the oysters with liquor, cream, salt and pepper. Heat the milk slowly, stirring often and do not allow it to boil.
If using whole oysters, the edges will curl when cooked. If using chopped oysters, the oysters will lose their shiny appearance and become darker in color.
Ladle into bowls and enjoy! Makes about 8 cups.
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