(American shellfish stew)
4 to 6 servings
- Oysters, with liquor -- 2 pints
- Whole milk -- 4 cups
- Salt and white pepper -- to taste
- Tabasco or cayenne pepper - dash or pinch
- Butter -- 3 to 4 tablespoons
- Add the oysters, their liquor and the milk to a large, heavy-bottomed saucepan. Place over medium-low heat and just bring to a simmer. Do not boil. Remove from heat when the edges of the oysters begin to curl, 4 to 6 minutes.
- Season with salt, white pepper and a dash of hot sauce or a pinch of cayenne. Serve in individual bowls and top each serving with a pat of butter.
Oyster Stew Variations
- For a richer version, use 3 cups of milk and 1 cup of half-and-half or cream.
- If you prefer, start by lightly sauteing 1/4 cup of minced onion or leek and 2 to 3 tablespoons minced celery in the butter. Add the oysters, their liquour and the milk and proceed with the recipe.
- Garnish with chopped parsley or a sprinkling of paprika if you like.
- Add a dash of Worcestershire sauce or a splash of dry sherry for extra flavor.