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Light Cream Oyster Stew

Western.Chefs's picture
Ingredients
  Butter 1⁄4 Cup (4 tbs)
  Shelled oysters 1 Pint (With Liquor)
  Milk 1 1⁄2 Cup (24 tbs)
  Light cream 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Ground black pepper/Paprika 1⁄8 Teaspoon
  Chopped parsley 2 Tablespoon
Directions

In the top of a double boiler over boiling water, place the butter, oysters with their liquor, milk, cream, salt and pepper or paprika.
When the oysters float, the butter has melted and the milk and cream are hot, add two tablespoons chopped parsley, if desired.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Seafood

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