"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Best Oyster Stew Recipe

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This recipe for Best Oyster Stew, by , is from HELLER FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Ruth and Gloria Urick


2 T. Flour
1 1/2 tsp. Salt
1/8 tsp. Pepper
2T. Water

1 pint oysters plus liquor
1 qt., scalded milk
1/4 cup butter
Chopped parsley

Combine flour, salt, pepper and water to make a paste

Heat oysters in their liquor over low heat
Add flour mixture
Simmer just until heat curls the edges of the oysters
Pour into scalded milk and remove from heat
Add butter; cover and let stand 5 minutes to improve the flavor

Serve hot
Sprinkle with parsley

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Contributed by Lucille and Dean Urick.
The following prayer was included:
“ Thank you God for dirty dishes,
They have a tale to tell;
While other folks go hungry,
We’re eating very well.
With Home and Health and Happiness
We shouldn’t want to fuss,
For by this stack of evidence,
God’s very good to us.”




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