Mo's Oyster Stew

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.

Yield: Makes 5 1/2 cups; 4 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 278
  • Calories from fat: 55%
  • Protein: 16g
  • Fat: 17g
  • Saturated fat: 9.4g
  • Carbohydrate: 16g
  • Fiber: 0.0g
  • Sodium: 305mg
  • Cholesterol: 112mg

Ingredients

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

Preparation

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