Oyster Stew Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 T butter
1 large onion, finely diced
2 garlic cloves, minced
¼ t paprika
1 t salt
¼ t ground black pepper
4 cups boiling water
2 cans (12 fl oz) Evaporated Milk
1 t dried parsley
2 cans (8 oz) whole oysters, do not drain
2 cans (7 oz) mushrooms pieces and stems
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Directions: |
Directions:Melt butter over medium heat in heavy bottom pan
Add onion and saute until tender, about 5 minutes.
Add garlic, continue to saute for another 1-2 minutes, careful with garlic as it burns fast.
Stir in paprika, salt, and pepper. Continue to stir for about 1 minute to toast spices.
Add water and mushrooms. Bring to a boil.
Turn down heat and add milk.
Add oysters and parsley. Simmer to hot. If you cook too long your oysters will be tough.
Add salt and pepper to taste.
Serve with crackers and enjoy!
*Pour oysters into a bowl be careful to just barely pour out. There are often little pieces of shell at the bottom |
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Personal
Notes: |
Personal
Notes: One of the few things my father used to cook was Oyster Stew. It has always been a favorite. When Matt came to North Dakota for work in 2012, I read the book The Long Winter, by Laura Ingalls Wilder, to my children. In this book my children discovered that Oyster Stew is a traditional New England Christmas Eve meal. Since then AnnaCa has insisted on it every year!
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