Stewed Oysters Recipe
Daily Value: 17%
|Folic Acid (B9)||34µg||9%|
|Fatty acids, total monounsaturated||4g||0%|
|Fatty acids, total polyunsaturated||3g||0%|
Exclusive from The Daily Meal
- 1 quart milk*
- 1 quart oysters, shucked, liquor reserved
- 1/4 cup unsalted butter, melted
- Salt and pepper, to taste
- Crushed oyster crackers
- Paprika, for garnish
Bring the milk and/or cream to a boil in a medium-sized saucepan over medium-high heat. Watch carefully to make sure it does not boil over.
Meanwhile, combine the oysters together with their liquor, melted butter, and crushed oyster crackers in a small saucepan. Heat them gently over low heat until the oysters are just warmed through. Season with salt and pepper, to taste. Combine with the milk mixture and serve immediately. Garnish with paprika, to taste.
Adapted from "The Gun Club Cookbook" by Charles Browne (Charles Scribner's Sons, 1939)Servings: 6
Notes and Substitutions:
*Note: You can also use heavy cream, or a combination of heavy cream and milk as long as it totals 1 quart.