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On a cold Christmas Eve many years
ago, Mr. and Mrs. Claus (My Aunt and
Uncle) stopped by to warm their feet by our fire. We exchanged
presents then gathered around the table to share some hot oyster
stew. Since
that night it has become a tradition in our home each Christmas Eve
to enjoy this somewhat peculiar holiday dish with those we love.
Whatever your traditions, be it roasted turkey or ham, may your
holidays be filled with happiness, love and many bowls of delicious
oyster stew. |
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1 |
quart of oysters, freshly packed |
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1/8 |
cup of onions, chopped |
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1/8 |
cup of carrot, thinly shaved |
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1 |
small potato, peeled and cubed |
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1/4 |
cup of mushrooms, sliced |
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4 |
tablespoons of butter |
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2 |
cups of whole milk |
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Seasonings: |
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1/8 |
teaspoon of paprika |
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1/2 |
garlic clove, minced |
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Salt and pepper to taste |
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In
a medium skillet, sauté onions, carrots, mushrooms, cubed potatoes
(cut no larger than 1/2") until tender. Drain oysters (save
the liquid) and add to sautéed vegetable mixture. Add butter
and cook over a low to medium heat for 3 minutes or until the oyster
edges curl. Add saved oyster liquid; slowly add milk, stirring
constantly and bring almost, but not quite, to a boil.
Sprinkle with paprika; salt and pepper to taste. Serve
steaming hot with oyster crackers.
Yield:
4 - 6 Servings
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