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We always have oyster stew on Christmas Eve. It is our Christmas tradition. Serve with garlic toasts or oyster crackers. You may also add crispy bacon or potato to this stew.
- two (12 oz.) fresh oysters, shucked and cleaned
- 1 quart (or more if you desire) half-and-half
- 1/2 cup butter
- 1 cup minced celery
- 3 TBS sweet onion, minced
- salt and pepper to taste
Melt butter in a skillet and sauté celery and onion until tender. Pour half-and-half into a dutch oven and add the butter, celery and onion mixture. Stir until almost to a boil and add the cleaned oysters.
Oysters are cooked with the ends curl. Turn off the heat and it's ready to be served.