Bountiful Christmas Oyster Stew
On a cold Christmas Eve many years ago, Mr. and Mrs. Claus (My Aunt and Uncle) stopped by to warm their feet by our fire. We exchanged presents then gathered around the table to share some hot oyster stew. Since that night, it has become a tradition to enjoy this somewhat peculiar Christmas eve dish with those we love. Whatever your traditions, be it roasted turkey or ham, may your holidays be filled with happiness, love and many bowls of delicious oyster stew.
1 quart of oysters, freshly packed
1/8 cup of onions, chopped
1/8 cup of carrot, thinly shaved
1 small potato, peeled and cubed
1/4 cup of mushrooms, sliced
4 tablespoons of butter
2 cups of whole milk
1/8 teaspoon of paprika
1/2 garlic clove, minced
Salt and pepper to taste
In a medium skillet, sauté onions, carrots, mushrooms, cubed potatoes (cut no larger than 1/2") until tender. Drain oysters (save the liquid) and add to sautéed vegetable mixture. Add butter and cook over a low to medium heat for 3 minutes or until the oyster edges curl. Add saved oyster liquid; slowly add milk, stirring constantly and bring almost, but not quite, to a boil. Sprinkle with paprika; salt and pepper to taste. Serve steaming hot with oyster crackers.
Yield: 4 - 6 Servings