Oyster Stew

another fresh seafood idea

Oyster Stew. Photo by Vanda Lewis

Oyster Stew. Photo by Vanda Lewis

A frequently asked question about oysters concerns red, green or mottled oysters. These colors are harmless, usually associated with the oyster’s diet. The red color disappears when the oyster liquid is warmed. Do beware, though, of any pink color accompanied by a sour odor. This is caused by a spoilage yeast, and the oysters should not be eaten.

  • 1 pint standard oysters, undrained
  • 4 tablespoons margarine or butter
  • 1 quart milk
  • 1 1/2 teaspoons salt
  • 1/8 teaspoon freshly ground white pepper
  • 1/16 teaspoon paprika
  • 4 tablespoons finely chopped fresh parsley
  • oyster crackers (optional)

In medium saucepan, melt margarine over medium heat. Add oysters and cook just until edges begin to curl, about 5 minutes. Add milk, salt, pepper and paprika. Cook over medium heat until thoroughly heated and oysters are done, about 8 to 10 minutes. Do not boil. Pour into serving bowls and sprinkle with parsley. Serve with oyster crackers. Serves 4 to 6.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Contributed by Joyce Taylor

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