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Daddy's Oyster Stew

Source of Recipe

From "Mary Mac's Tea Room 75th Anniversary Cookbook" by John Ferrell


Recipe Introduction

"When I grew up, my family lived close to the Gulf of Mexico and it was always a treat when oyster season arrived. We would make our annual pilgrimage to the coast to retrieve the famous Apalachicola oysters. I still like to cook with these oysters whenever I get the chance."

List of Ingredients

â—¦ 4 tablespoons (½ stick) unsalted butter
â—¦ 1 medium sweet or yellow onion, minced
â—¦ 1 clove garlic, minced
â—¦ ¼ teaspoon salt
â—¦ ¼ teaspoon freshly ground black pepper
â—¦ 1 pint fresh raw oysters, juices reserved
â—¦ 4 cups whole milk
â—¦ Salt and freshly ground black pepper


Recipe

In a medium saucepan, melt 2 tablespoons of the butter over medium-high heat.

Sauté the onion and garlic, stirring occasionally, until the onion is soft and translucent, 3 to 4 minutes. Add the salt and pepper. Add the oysters and their juices and cook just until the oysters look opaque and the edges begin to curl.

Decrease the heat to medium-low and add the milk. Cut the remaining 2 tablespoons butter into 2 pieces and add to the pan. Stir until the butter is melted (do not boil); remove the pan from the heat. Add salt and pepper to taste and serve with fresh saltine crackers.

Serves 4 to 6