Oyster Stew

CONTRIBUTED BY: DODIE ANDERSON

EQUIPMENT
Large saucepan, about 3 qt/3 liter capacity

INGREDIENTS
6 cups milk
1 qt/1 kg fresh oysters
½ cup butter
1½ tsp pickling salt

Optional: 2 tsp celery salt

PREPARATION AND COOKING TIME
Prep time: varies —  you can shuck and clean your own oysters or buy them fresh and ready for cooking from the fish market 

Cooking time: approximately 15-20 minutes

METHOD

1. Scald milk: pour milk into a large saucepan and heat until just before it boils. You will see small bubbles forming on the wall of the pan.

2. Heat oysters: add oysters to the milk and heat for 5 minutes or until the edges of the oysters curl.

3. Add butter.

4. Add desired seasonings.

SOME TIPS AND COMMENTS

This recipe will produce a thin stew mixture. If you prefer a thicker stew consistency, first simmer the milk and butter mixture in a saucepan with some cream until it thickens.

YIELD

4-6 servings

SERVING SUGGESTION

Enjoy with some sourdough bread from time to time or eat alone with a sweet dessert.

STORAGE SUGGESTION

Should keep up to five days in the fridge.