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Well, I have a sauce pan on the stove right now with a nice little batch going.
Here is what I did. I melted 2 Tbs of butter in a large sauce pan, then added the oysters and coddled them on very low heat for about 5 minutes, until they start firming up just a bit. Then I added 2 cups of whole milk. I will leave the heat very low and let the mixture heat through very slowly, aobut 10 or 15 min.
What does everybody else do? Thanks.
Last edited by sse; 02/02/09.
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I make mine the same way but use Parkay instead!
Sassy
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I make mine the same way but use Parkay instead! That is a total lie and you know it!
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Why not just warm up some milk and dump about two cups of aquarium water in it, voila, oyster stew!! Sorry sse but I think that stuff is nasty. Mike
Know fat, know flavor. No fat, no flavor.
I tried going vegan, but then realized it was a big missed steak.
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FWIW My wife adds some worcestershire sauce to the oysters and butter. She adds a little salt and pepper after she pours in the milk. Good luck.
I think that her recipe calls for 1 stick of butter and 2 or 3 cans of oysters. She uses 3 diamond brand oysters.
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could add a little bit of chopped parsley and green onion tops plus a couple shakes of good hot sauce--maybe even a little celery, chopped really thin
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"Why would anyone eat something slimey tha comes out of an ashtray?" James Beard
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Make mine the very much like yours, only with a tad of worchestershire sauce.
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"Why would anyone eat something slimey tha comes out of an ashtray?" James Beard I thought it was oysters, but it'snot.
My Next Husband Will Be Normal- T. Shirt
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Hey thanks for all the comments, suggestions. Why not just warm up some milk and dump about two cups of aquarium water in it, voila, oyster stew!! Sorry sse but I think that stuff is nasty. I feel bad for anyone who doesn't like oyster strew, its exquisite in simplicity and flavor..
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If I have any oysters that don't get eaten in the raw state, I warm the milk/butter and then add the oysters and liquor...just warm the oysters thru or they shrink to nothing.
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I can't really explain it. I can eat my weight in oysters on the half shell or fried, but drop them in milk and I'm out.
Mike
Know fat, know flavor. No fat, no flavor.
I tried going vegan, but then realized it was a big missed steak.
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I can eat my weight in oysters on the half shell or fried I like 'em like that, too...
Last edited by sse; 02/03/09.
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I use 1/2 milk and 1/2 cream and sometimes add chives. White pepper not black but pretty much the same.
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Campfire Kahuna
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The best recipe for this I ever tried, was an old Craig Claiborne NY Times one. Pan Roast Grand Central
8 freshly opened oysters 2 tablespoons butter, soft 1 tablespoon chili sauce 1 teaspoon Worchstershire sauce A few drops of lemon juice Paprika to taste 1/2 cup heavy cream
Boil the oysters with their liquor, one tablespoon of the butter, the chili sauce, Worcestershire, lemon juice and paprika, for one minute, stirring constantly
Add the cream, return to a boil. Serve in a bowl over a piece of buttered toast, and top with the remaining butter, and a shake of paprika.
Sam......
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Looks like a great one Sam. Thanks for posting, I will definitely try it.
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Mannlicher
Great looking recipe, but you lost us, in KS, with the fresh opened oysters.
Fresh oysters in KS are sliced, breaded with flour, egg/milk, and cracker crumbs, then deep fat fried. Best served with cold drinks.
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Campfire Kahuna
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SSE, I remember watching the cooks fix that dish when I was in GSS, NYC back in the mid 70's. The used a special, small skillet that was made of carbon steel, and rounded on the bottom like a tiny wok.
Sam......
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