Stewed Oysters Recipe

Jun 15, 2012 @ 10:02 AM
Posted by Will Budiaman, Editor

Nutrition

Cal/Serving: 339
Daily Value: 17%
Servings: 6

Fat	19g	29%
Saturated	9g	46%
Trans	0g	0%
Carbs	21g	7%
Fiber	0g	2%
Sugars	9g	0%
Protein	21g	42%
Cholesterol	115mg	38%
Sodium	725mg	30%
Calcium	211mg	21%
Magnesium	54mg	14%
Potassium	504mg	14%
Iron	9mg	47%
Zinc	27mg	179%
Vitamin A	931IU	19%
Vitamin C	13mg	21%
Thiamin (B1)	0mg	13%
Riboflavin (B2)	1mg	38%
Niacin (B3)	4mg	18%
Vitamin B6	0mg	7%
Folic Acid (B9)	34µg	9%
Vitamin B12	26µg	433%
Vitamin D	2µg	1%
Vitamin E	1mg	3%
Vitamin K	6µg	8%
Fatty acids, total monounsaturated	4g	0%
Fatty acids, total polyunsaturated	3g	0%

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flickr/gregoirevdb

"Oysters, of course, are never 'stewed,' which means prolonged cooking, they are merely heated and added to the hot liquid, usually milk. A simple stew would consist in heating oysters in their own strained liquor with water added to make 'enough.'"

— Charles Browne

INGREDIENTS

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

DIRECTIONS

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.