Plump buttery oysters in a creamy broth.

Ingredients
16 oz oysters shucked with liquor retained
4 cup fat free half & half
4 tablespoons margarine
salt, to taste
fresh ground pepper, to taste
old bay, moroccan rub, or whatever spice you like to kick it up a notch!

Directions

• In a medium to large pot, cook oysters in their liquor until they look plump and firm and the edges start to curl a bit.
• Turn heat to low. Add half & half, margarine, salt and pepper.
• Turn heat back up just a little, bring to just shy of a simmer, and heat the stew through. Do not boil. Stir occasionally.
• Best served immediately but will keep for a day or two in the fridge in a sealed container.

Sure, you can shuck your own fresh oysters. I’m way too lazy to do that, so I found a pint of fresh shucked oysters… liquor and all. Liquor is the liquid inside an oyster’s shell and is a key component of the stew’s flavor.

A pint of fresh shucked oysters.

The oysters just poured into the pan.

Simmer the oysters right in their broth.  At first, it is hard to imagine that these will become plump and juicy… but they do, and you will know it when you see it.  They’ll appear a bit more sturdy, and the edges will start to curl up just a bit.

Plump and yummy!

Once they’re firmed up a bit, turn down the heat and add in the rest of your ingredients.  Kick the stove back up a bit and heat the stew until it is warmed through and uniform.  You shouldn’t boil it, but I did bring it almost to a simmer.

Creamy and warm winter treat!

Add whatever spices you like.  Traditionally, Old Bay is the way to go.  I had a Pampered Chef moroccan spice blend I wanted to try, so in it went.  Wonderfully different!  At the point, the stew is really open to interpretation.  Add herbs and spices… serve it with oyster crackers… make it special!  We had ours just like you see it here.   Plain and simple!

About 1/2  cup makes a serving, and this recipe yielded approximately 5 cups.  To make a more traditional batch, use milk or cream where I used fat free half & half.  Real butter would replace the margarine.

I made this yesterday.  Just took a taste of it cold from the fridge, and it kept just fine.  Can’t wait to heat up some more for lunch tomorrow!

Hello little Wonderland Oysters! Into the pot with you!

My Sweet Prince holds his lunch up for us to see.

Wonder how this would do in a slow cooker?  I’ll have to try it!

Find this recipe in my SparkRecipes recipe box.