Having grown up in the Pacific Northwest, our family has been making this for decades, passed down from our grandparents. We use to go pick up the Oysters from the Beach and would bring them home and shuck them and then mom would make Fried Oysters first and then another day that week she would make Oyster Stew . For her fried Oysters, she would just gently shake them in a mixture of Flour salt and pepper, and pan fry fry in Blue Bonnet margarine, but we make them with Butter. The recipe for Oyster Stew is a simple one and quick so don’t walk away. I have adjusted it for the oysters that you can buy in the fish deli. Add more milk or any ingredient that you want to taste.
Serves 2 plus some
10 oz fresh Oysters including Liquor
2-3 c whole Milk.
1 c Cream or half n half
2-4 Tbsp salted Butter. To taste.
1/4-1/2 tsp Salt. (You may want 1/2 so keep it close)
1/4 tsp Pepper (some may like white pepper)
Parsley for garnish if desired, just to pretty the plainness up.
Red Pepper Flakes or Hot Sauce if you like.
Optional: Oyster crackers
Note: If you look at one of the pictures it shows the oysters in the Liquor and Brown Butter in a blue and white bowl. If you don’t want to toss the butter into the milk in the pot, you can brown it for a little extra flavor and do like I did and add it to the cut oysters in a bowl before adding it all when the milk is hot.
I do the 1/4 tsp salt first and then taste to see if I need more…..I do but you may not. I usually just shake a bit of salt and taste and then add more.
Cut the Oysters in 1/2” wide pieces.
This goes fast so don’t run around the kitchen, have your ingredients handy. Use a medium sized Pot and turn the heat to Medium heat. Pour the Milk, Cream, Butter (unless you’re browning it) Salt and Pepper. Stir to .mix together, heat until it starts to simmer with tiny bubbles. Dont let it boil. The Milk is scalding hot and starting to bubble and steam, turn down to simmer. Gently stir the milk with a spatula to the bottom of the pot to make sure that the milk is not scorching. Add the Oysters and all of the liquor and butter to scalding hot milk mixture. Let the Stew come back up to a simmer, Turn the heat off and let the Oysters stew in the Milk for about 5 min til they cook through, careful not to boil or the Oysters will turn rubbery. Turn the burner off. When the Oysters are done. They will be more firm and not translucent any more.
Serve with your Oyster crackers if desired. Add Sriracha sauce or Tabasco for a little kick to your own bowl.
Garnish with Parsley.
