Yesterday we had a delightful dinner with Jim’s second cousins Chris and Al at the Cork & Cow in Franklin. I’ve never gotten to know these two very well since coming to TN and really enjoyed their company. Jim has been bitching that my oyster stew is not white enough, “like I used to make.†So I took the hint and went into my old New York Times Bread & Soup cookbook and found the following recipe for oyster stew. When I dished out my portion, “I said, this is 20 WW points.†I get 30 a day! I think he agreed with me that this was very dull tasting as after dinner he said we could go back to the new one. This recipe serves 8. I divided it in half.
Ingredients
- 1 qt. oysters with their juice
- 3 T butter
- 5 cups whole milk
- 2 1/2 C heavy cream
- 1/2 t thyme
- 1 1/2 t salt
- Freshly ground pepper to taste
Instructions
- Simmer the oysters with their juice in the butter until the edges of the oysters begin to curl.
- Scald the milk and cream, and add, together with thyme and salt to the oysters. (No matter how much I keep my eye on scalding milk, it always runs over on me. I watched it like a hawk, turned away one second to grab some aluminum foil and bingo, it happened again.)
- Simmer for 10 minutes, but do not allow it to boil.
- Serve hot with pepper.