Saturday, December 25, 2010

Oyster Stew

  • 1 1/2 lbs of fresh oysters
  • 1 stick of butter
  • 1/4 tsp Worcestershire sauce
  • 1/2 c of finely chopped celery
  • 1 1/2 qts of whole milk
  • 1/2 qt of half and half
  • salt and pepper to taste
  1. Simmer celery in 4 T of butter until tender.
  2. Add Worcestershire sauce and oysters with their juice. Heat just until the oysters start to curl.
  3. Add milk and half and half.
  4. Mix salt and pepper to taste.
  5. Heat until warm, be careful not to scold the milk. Stir often.

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