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Oyster Stew

Fondue.Chef's picture
Ingredients
  Canned oysters 12 Ounce (1 Can, Fresh / Frozen, Defrosted)
  Salt 1 Teaspoon
  Celery salt 1 Teaspoon
  Pepper 1 Dash
  Milk 2 Cup (32 tbs)
  Half and half 2 Cup (32 tbs)
  Butter/Margarine 2 Tablespoon
  Paprika 1⁄8 Teaspoon
  Finely chopped parsley 1 Teaspoon
Directions

Pour oysters and liquor into blazer pan of chafing dish.
Add salt, celery salt, and pepper.
Heat over direct high flame until edges of oysters curl slightly.
Reduce flame.
Add milk, half and half, and butter or margarine; heat to serving temperature.
Sprinkle with paprika and parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Ingredient: 
Seafood
Interest: 
Party

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