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Mo's Oyster Stew

Yield Makes 5 1/2 cups; 4 servings
Notes: Mo's uses whole milk in this stew, which makes the wonderful, briny flavor of the oysters stand out. For a richer texture but milder oyster flavor, you can substitute half-and-half (light cream) for 1 to 2 cups of the milk. Serve the stew with dense, fresh sourdough bread.

Ingredients

  • 1 quart whole milk (see notes)
  • 1 pound shucked oysters in their liquor
  • Salt and pepper
  • 2 tablespoons butter

Nutrition Information

  • calories 278
  • caloriesfromfat 55 %
  • protein 16 g
  • fat 17 g
  • satfat 9.4 g
  • carbohydrate 16 g
  • fiber 0.0 g
  • sodium 305 mg
  • cholesterol 112 mg

How to Make It

  1. In a 2 1/2- to 3-quart pan over medium heat, stir milk often just until steaming, about 6 minutes; do not boil.

  2. Meanwhile, drain oysters (reserve liquor) and cut into bite-size pieces. Add oysters and liquor to milk and occasionally stir gently just until heated through, 3 to 4 minutes. Add salt and pepper to taste.

  3. Ladle stew evenly into four wide, shallow bowls and top each with 1/2 tablespoon butter.