Oyster Stew

This is a traditional Thanksgiving Eve meal.
Serves 4 for appetizer, 2 for dinner.

1/4 cup butter
8 ounces whole oysters in jar with liquid
1 1/2 cups milk
1/2 cup heavy cream
1/2 tsp. salt
1/8 tsp. freshly ground black pepper
dash of paprika
2 Tbsp. fresh chopped parsley for garnish

In a medium saucepan, place the butter, oysters with liquid, milk, cream, salt, pepper and paprika. Cook on medium-low heat until butter has melted and oysters float and edges are curled. Ladle into bowl and garnish with parsley. Serve with oyster crackers.

Wine served: 2009 Domaine Collote, Marsannay

Advertisements

4 thoughts on “Oyster Stew

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s