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Seafood Recipe - Oyster Stew Recipe Ingredients 1/2 pint oysters, shucked 1 quart milk 4 tablespoons butter salt pepper Worcestershire Sauce Heat 2 tablespoons of butter and about a dozen drops of Worcestershire Sauce in a frying pan until the butter begins to sizzle. Add oysters, salt and pepper. Cook until oysters begin to curl at edges. Remove this from heat, and pour into a pot with 1 quart of milk. Add more salt and pepper to taste and add 2 tablespoons of butter. Warm this slowly over low heat and stir occasionally. You need at least one hour of cooking to get the best flavor. Makes 6 servings. Serve with oyster crackers. Great warmed up the next day..I don't like oysters, but I do like this stew! My Dad made made this stew in the 1950's! But there is much more to the oyster than simply its legendary power as an aphrodisiac. And that is what you will find inside this charming field guide to oysters by oyster purveyor and champion shucker Patrick McMurray. Rich in history and lore, CONSIDER THE OYSTER weaves together anecdotes from the authors experiences as a restaurateur and competitive shucker with practical information on everything from opening oysters with finesse (and a minimum of personal injury!) to planning an oyster party, finding the best oyster bars and ordering hard to get bivalves on the Internet. Youll also meet the people who grow and export oysters — from the coast of Ireland to the shores of Cape Cod and everywhere in between and youll find yourself longing to taste some of the more than fifty varieties that McMurray details with loving enthusiasm. Wellfleets, Malpeques, Irish Flats, Fines de Claires, Royal Courtesans... They are all here, just waiting to be discovered and savored as never before. |
Regular Bread Stuffing Recipe and Oyster Stuffing Recipe
1. Melt butter in large skillet or Dutch oven, add onion and celery, and saute until onion is transparent. 2. Place bread cubes, parsley, Bon Appetit poultry seasoning, and pepper in large bowl and toss to combine. Add to onion mixture and chicken broth and toss to coat bread cubes lightly. 3. Stuff loosely into neck and breast cavities of bird and truss bird. As an alternative, place stuffing in casserole, cover, and bake with turkey or chicken during last 45 minutes of cooking. Oyster Stuffing: Cook 1/2 to 1 pint small or medium- size oysters in oyster liquor until the edges of oysters curl. Drain and chop or leave whole as preferred. Toss with bread cubes. ..Makes 8 cupsThis recipe courtesy of McCormick, Inc. Soup Recipes Seafood Recipes Visit the Shellfish Store Back to Home Page
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