Oyster Stew

Oysters...you either love them or hate them; however, you'll never know until you try them. As a kid, I wouldn't touch the stuff. As an adult, I love it! Some people in my family don't like the oysters, themselves, but loves the broth. That's okay with me, because then there's more oysters for me!

For as long as I can remember, serving oyster stew for Christmas Eve and sometimes New Year’s Eve, has been a tradition. Growing up in the midwest, it’s difficult to find good oysters unless it’s the holiday season. Perhaps that’s why it’s usually that time of year when my family makes it. When my mom died, I knew I needed to keep up with the family tradition. My brother, Dan, and I figured out the basics in the first year or two. Since then, I’ve tweaked our recipe to make it my own.

When I think of stew, I think of big chunks of meat and veggies in a small amount of broth; however, oyster stew, how I know it, is mostly broth with the hearty “chunks” of oysters. I will always refer to it as “stew,” as that’s what we’ve always called it. Who cares what it’s called, as long as it tastes good, right?

SESRVINGS: 10

INGREDIENTS

• 1 pint fresh oysters, with liquid

• 1 stick butter

• 6 cups 2% or whole milk

• 1 tsp salt

• 1/2 tsp pepper

• 1 tsp Siracha or Tobasco sauce

• 1 Tbsp dried parsley

• oyster crackers

INSTRUCTIONS

1. Melt the butter in a large pot on the stove. Add the oysters with it's liquid to the butter. (I try to strain the sand out of the oysters as best I can. If you strain them, be sure to keep and use the liquid.)

2. Simmer while stirring often until the edges of the oysters curl. Do not overcook or the oysters will become tough.

3. In a separate pan, heat the milk, being careful not to burn. You just want to heat it, so it will not be cold when added to the oysters/butter.

4. When heated through, add the milk to the oysters/butter. Add the seasonings of salt, pepper, siracha and parsley flakes. Continue to heat for an additional 10 minutes, stirring often. Do not let it boil.

NOTES: You may substitute 1-2 cups of milk with cream, for a thicker broth.