Classic Oyster Stew

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Classic Oyster Stew

This is our traditional Christmas Eve dinner.  I have made this recipe for years.  It is fabulous.

  • 2 cups whole milk
  • 2 cups half and half
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika, optional
  • 1 pint shucked oysters and juice
  • 4 tablespoons butter

Heat oysters and juice in butter in a medium size saucepan until oyster edges begin to curl; stir in milk and half and half.  Heat on low until steaming hot.  Do not boil.

Note:  I cut up my oysters so they are smaller, but if you like large oysters, leave them the way they come out of the container.

Makes 4 servings.

“Listening may be the most loving and Christlike thing you do today.”

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3 responses »

  1. Pingback: Top Twenty Recipes for 2016 | Dixie's Kitchen

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