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Recipe for Oyster Stew?
Currently vacationing in New England and wanted to make oyster stew. The recipe I have is back home in California. Does anyone have Pillsbury Classic Cookbook Magazine #72 Title: Hearty Soups & Sandwiches. The recipe calls for 1/2 and 1/2, milk, onion, oysters, pimento, butter, parsley, worchester, salt & pepper. Just don’t know the measurements. Thanks.
Old Fashioned Oyster Stew
2 pints shucked oysters with their liquor*
4 tablespoons butter
3 cups milk (a little added cream may be added to make it richer)
1 or 2 dashes Tabasco sauce (optional)
Salt and pepper to taste
Minced parsley, sliced chives, or sliced green onions
Butter
* Learn How To Shuck Oysters.
The most important factors in preparing Oyster Stew are to not boil the milk and do not overcook the oysters.
Drain the oysters, reserving their liquor. NOTE: I like to strain the oyster liquor with a fine strainer to remove any sand.
In a large pan over medium heat, melt butter. Add oysters and simmer very gently for about 2 to 4 minutes or until the edges of the oysters curl.
While the oysters are simmering, in a separate saucepan over low heat, slowly heat the milk, cream, and oyster liquor (do not boil).
When the oysters are cooked, slowly add the hot milk mixture to the oysters, stirring gently. Season with Tabasco, salt and pepper.
Remove from heat. Serve in warm soup bowls and garnish each bowl with parsley, chives, or green onions and a generous pat of butter.
Makes 4 to 6 servings
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