How to cook Fresh Oyster Stew
- 1 quart fresh oysters in their own liquid
- 2 tablespoons butter or margarine
- 2 quarts milk
- 1/4 cup butter or margarine
- Salt and pepper to taste
- Dash of Worcestershire sauce
- Do not drain oysters. Use only the fingertips to handle the oysters carefully to check for stray pieces of oyster shell. Put oysters, their liquid and 2 tablespoons butter in medium saucepan.
- Simmer over low heat until the edges of the oysters open up slightly and the edges appear to curl and ruffle.
- Watch carefully. Oysters are quick to scorch. In a large soup kettle, combine milk and 1/4 cup butter; season with salt, pepper and Worcestershire sauce. Heat over low heat.
- To avoid scorching such a large quantity of milk, set soup kettle in a shallow pan of water at least 2 inches deep. When oysters are done and milk is hot, stir cooked oysters, liquid and all, into milk.
- Taste and adjust seasonings. Serve in warmed soup bowls.
This Fresh Oyster Stew recipe is traditionally served on Christmas Eve, but don't wait all year to cook this delicious, simple and easy dish.
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 Fresh Oyster Stew serves/makes: 6
The Fresh Oyster Stew recipe is adopted from The Better Homes and Gardens Soups & Stews - 1978..
Main Ingredient: Oysters
Preparation Method: Soup/Stew