Fish & Seafood

A simple no nonsense approach to good food and daily living

Oyster Stew

If you are an oyster lover, this is for you! Not to be

confused with a chowder, this stew contains fresh

oysters that have been heated slightly in butter,

seasoned, then topped off with cream. This stew is

simmered, never boiled, to keep the oysters tender

and flavorful.

Ingredients

• ¼ cup (½ stick) butter

• ¾ tsp celery salt

• 1/8 tsp tsp paprika

• ¾ tsp sea salt

• 1/8 tsp white pepper

• 1 pint of shucked raw oysters (with liquid)

• 1 quart (4 cups) half & half cream

• Oyster crackers for serving

• You will need a large double boiler with simmering

water in the bottom.*

Instructions

1 In a large skillet, melt the butter; add celery salt, paprika, salt and pepper. Add oysters with liquid; heat

until edges on oysters start to curl; reduce heat and leave pan on the stove.

2. Pour the half & half cream into the top of the double boiler: cook over simmering water until cream is

hot; add the oysters with the liquid and heat 15 minutes longer; should be very hot.

3. Ladle stew into bowls; put a dab of butter on the top of each one; serve with oyster crackers.

*You can make a double boiler by putting a bowl on top

of a large pot with simmering water.

KEYWORDS

oyster stew, oysters

LAURA LEE ALICE
COOKS