Email to Cat      

Christmas Oyster Stew

Source of Recipe

From "My Mother's Southern Kitchen" by James Villas


Recipe Introduction

"Although most people no longer worry about eating fresh oysters in spring and summer, when I was growing up Mother wouldn't dream of making this stew except during the 'r' months when our delectable Carolina and Virginia oysters were deemed safe. Of course no family Christmas dinner was complete without it, and today she still serves it very ceremoniously in the same exquisite gold-and-white Bavarian china tureen that her mother first used three-quarters of a century ago. Accompanied by buttered biscuits and a green salad, the stew is also perfect for a casual lunch."

List of Ingredients

• ¼ cup (½ stick) butter
• 2 Tbsp all-purpose flour
• 3 cups milk
• 1 cup half-and-half
• 1 Tbsp grated onion
• Salt and black pepper to taste
• 1 quart fresh shucked oysters, plus their liquor
• Paprika for garnish
• Oyster crackers


Recipe

In a saucepan, melt the butter, then add the flour and stir over moderately low heat till blended and smooth. Gradually add the milk, stirring constantly, then add the half-and-half, onion, salt, and pepper, stirring.

Place the oysters and their liquor in another large saucepan and bring to a boil. Reduce the heat to moderate, add the milk mixture, and heat well without boiling till the oysters curl, about 5 minutes.

Serve the stew in heated soup bowls, sprinkle each with a little paprika, and pass a bowl of oyster crackers to be sprinkled into stew.

Makes 4 to 6 servings