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.”