Tuesday, December 24, 2013

Christmas Eve Oyster Stew

Tradition at my house for well over 40 years has been to have oyster stew on Christmas Eve.  I’m not breaking with tradition.  This year the oysters are extremely high priced so I’m using canned oyster though.  Here is my very simple recipe.

2 tbs. butter
2 tablespoons chopped shallot (l lg. shallot)
1 pint of cream
1 quart 2% milk (or you can use whole if you like)
2 cans undrained oysters
Kosher salt and pepper to taste (I go heavy with both)

Melt the butter in a large skillet over medium heat, and cook shallots until shallots are very tender.

Pour the cream and milk into the butter and shallot mixture. Stir continuously. When the mixture is almost boiling, pour in the canned oysters and their liquid. Season well with salt and pepper. Stir continuously until the oysters are heated through.   If you have fresh oysters, put them in at the same time as the canned, but heat until the ends start to curl.

Taste one last time for seasoning.  You may add more salt, pepper or butter if you like.  Serve with oyster crackers or crackers.  

Here is wishing you a warm and wonderful Christmas Eve.  I won't be on tomorrow so also wishing you a very Merry Christmas.  Stay save, be happy and may God bless you and yours.  

Happy Birthday Jesus.  

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