I remember during the holidays, Nanny would come to the house around 6 am and immediately begin making her oyster stew! By way of South Carolina, she always had a cooking hack up her sleeve that was passed down from her momma! we knew we were in for a real treat!

With the holidays right around the corner, this is the perfect stew to cook on those cold days when you’re really craving seafood, but don’t wanna do too much! Oysters are a southern comfort food. Whether you like them raw, chilled, fried or baked, they are good with hot sauce and crackers! This gives a new definition of puttin’ some souf’ in ya mouf’!

Ingredients:

2 pints shucked oysters

4 cups whole milk

1 pint cream or evaporated milk

4 to 6 tablespoons Butter

 Salt

Whole Black pepper in a mill

Sprinkle of Paprika

Oyster crackers or French Bread

Directions:

Drain the oysters in a sieve set over a bowl, saving the liquor, and pick over them for any lingering bits of shell. Put the reserved strained liquor, milk, and cream in a large, heavy bottomed saucepan. Bring to a simmer, stirring occasionally, and add the butter. Season to taste with salt and pepper and let simmer 5 minutes.

Add the oysters and simmer until they’re plump and firm and their gills curl, about 5 minutes, taking care not to overcook them. Taste and adjust the salt and pepper and serve at once, making sure that a great portion of oysters and butter makes it into each bowl.