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Oyster Stew

1 pint Standard or Select Hillman Oysters (with some liquor)
4 tablespoons butter or margarine
2 cups half and half
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon Worcestershire sauce
2-3 tablespoons chopped parsley

Melt butter in large sauce pan. Add oysters with liquor and cook over medium heat for one to two minutes until their edges curl. Stir in half and half, salt, pepper, Worcestershire sauce and parsley. Heat and serve (do not boil). Substitute 1/4 cup of dry white wine for the Worcestershire sauce for a change of taste.

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