George Cowan's Oyster Stew
Author Notes: Stew is a funny name for my grandpa's traditional Christmas Eve soup, since it's just whole milk, flavored with chopped fresh oysters, plus butter, pepper, and celery salt swirling across the top. It's a bit like an oyster pan roast or chowder, but barer in bones. There's no room to hide—so the better and fresher your oysters, the better it all will taste. Adapted slightly from my parents' website, The Online Cookbook. —Kristen Miglore
Makes: 8 bowls
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1/2
gallon whole milk
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2 to 3
8-ounce jars of fresh oysters (24 to 36 oysters, shucked)
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1
cube butter
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1
teaspoon celery salt
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1
teaspoon salt (or use more celery salt)
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1/2
teaspoon freshly ground black pepper
- Heat milk in double boiler (or just on low heat).
- Dice oysters and place in stew pan with 1 cup water, butter, celery salt, salt, and pepper.
- Bring to simmer and simmer gently for seven minutes.
- Add oyster mixture to milk in double boiler.
- Simmer gently at least two hours. The longer it simmers, the more flavorful it is, or if it sets overnight it becomes more flavorful. Stir well and season to taste.
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You don't want to cook oysters that long! Kills the taste. Make a creamy concoction with most of them, then add fresh schucked oysters when you serve.
One of my favorites! We always put chopped celery vs celery salt. Adding a little bit of texture that the oyster appreciates. Yum!
Don't your oysters get rubbery cooking that long?
Kristen is the Creative Director of Food52
They definitely would if you kept it at a boil, but my family puts it on the lowest possible simmer setting, so bubbles barely even break the surface.
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