New year's eve oyster stew
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | tablespoons | Butter |
| 3 | Dozen oysters; shucked and with liquid | |
| 2 | tablespoons | Worcestershire sauce |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Seasoned pepper |
| 6 | cups | Whole milk or half milk and half cream |
| ½ | Bunch parsley; minced | |
| Paprika to taste | ||
| Butter | ||
Directions
Heat the butter in a deep, heavy kettle. When it bubbles, add oysters, Worcestershire sauce, salt, and seasoned pepper. Cook gently until the edges of the oysters begin to curl (about a minute). Heat the milk until hot but not boiling; combine with the oysters and simmer briefly but do not boil. Let stand to blend the flavors. When ready to serve, heat until hot but not boiling. Pour into a warm tureen and top with minced parsley, paprika to taste, and dots of butter. Yield: 8 servings.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .