How to cook Easy Oyster Stew
- 1 1/2 pints oysters with liquid
- 4 tablespoons butter
- 1 cup milk
- 2 cups heavy cream
- Salt and pepper to taste
- Dash of ground cayenne pepper, or to taste
- Chopped fresh parsley for garnish
- Heat four bowls and add a tablespoon of butter to each bowl keep hot.
- Heat milk, cream, and oyster liquid just to the boiling point add oysters and bring to boiling point once again.
- Season with salt, pepper, and cayenne. Ladle into hot bowls and top with chopped parsley, if desired.
The Easy Oyster Stew recipe is delicious, simple, and really easy to cook.
Why the Christmas Eve Feast begins with a tureen of oyster stew?
Eating oyster stew on Christmas Eve is a tradition in many American families. A reason for a seafood dish on Christmas Eve was that eating meat the day before a religious feast was proscribed by the Catholic Church. (In Italy, fish soup, “zuppa di pesce,” was likewise consumed.) In some Mexico homes Oyster stew (“estofado de ostras”) also came to be a dish served on Christmas Eve. German celebrations always included, on Christmas Eve, oyster stew too.
Probably because oyster stew is a warming dish, ideal for winter nights, the custom of serving it on Christmas Eve spread throughout the United States, beyond the Irish and Catholic communities.
This recipe for Easy Oyster Stew serves/makes: 4
The Easy Oyster Stew recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Oysters
Preparation Method: Soup/Stew