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Oyster Stew - Enhanced with Chives

oyster-stew-enhanced-with-chives

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.

No boiling. It will thicken as it merges.

Ingredients

  • butter
  • oysters, drain and retain fluid
  • Worcestershire sauce
  • milk, add oyster fluid to milk
  • ground pepper
  • oyster crackers
  • shredded cheese
oyster-stew-enhanced-with-chives
oyster-stew-enhanced-with-chives
oyster-stew-enhanced-with-chives

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!)

oyster-stew-enhanced-with-chives
oyster-stew-enhanced-with-chives
oyster-stew-enhanced-with-chives
oyster-stew-enhanced-with-chives
oyster-stew-enhanced-with-chives
oyster-stew-enhanced-with-chives
oyster-stew-enhanced-with-chives
oyster-stew-enhanced-with-chives
oyster-stew-enhanced-with-chives
oyster-stew-enhanced-with-chives
oyster-stew-enhanced-with-chives
oyster-stew-enhanced-with-chives
oyster-stew-enhanced-with-chives
oyster-stew-enhanced-with-chives
oyster-stew-enhanced-with-chives
oyster-stew-enhanced-with-chives
oyster-stew-enhanced-with-chives

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