An Oyster in the Stew
Did You Know
You can freeze your oysters and thaw them later when you want to eat them. The little pint-sized containers need to be stored in a Ziploc style bag since the oyster "liquor" has a tendency to swell when frozen and will freeze the cover off.
The thawed oysters are fried in butter until the flaps along the side wrinkle up. Finney, they call it.
Also, I minced about 7 bunch onions and added them in. Nobody ever said that this needs to devoid of flavor.
The drained fluid gets heated with the milk. The finished, fried oysters are dumped into the milk, using a rubber scraper to save every drop.
I did discover something important. The milk cannot be heated quickly. The oysters can be added slowly, but the fluid used to cook the oysters needs to be added to the milk slowly, and only after being cooled. The temperature needs to stay below 180 degrees.
If your milk gets too hot, it will curdle.
- oysters, drain and retain fluid
- Worcestershire sauce
- milk, add oyster fluid to milk
- ground pepper
- oyster crackers
- shredded cheese
Melt butter, add oyster and onion.
Second pan with the oyster water and the milk. Warm. No boil.
Fry until Finney. Add Worcestershire sauce. Add oysters to milk combination. I also cut my oysters into small pieces after I was done frying them.
Add oyster crackers and cheese.
Enjoy! (I did!)