This is one of my personal favorite dishes, perfectly suited for consumption in times of cold weather. Grandma Harmon used to serve up a mean pot of this quite often. Grandma always used Crystal Bay brand Oysters, unfortunately they are no longer available. However, any Oyster harvested off the U.S. or Canadian shore makes a fine substitution. (avoid Korean Oysters, they have a strange texture and often contain shell fragments) I Use Western Family brand Oysters for my stew.
List of Ingredients:
1 can Oysters (don’t drain it)
2 tablespoons butter
1 teaspoon garlic powder
2 teaspoons worcestershire sauce
cracked black pepper and salt (to taste)
enough milk to cover the oysters (at least 2 cups or so)
Pour the oysters and juice into a saucepan. Add the milk, seasonings, and worcestershire. Simmer on low heat (do not let it boil or the milk gets weird). When the milk is warmed, add the butter. Melt the butter completely. Serve with saltine crackers.
*guest blog by my husband, erik. i’m taking his word for it that it’s good – he loves it, i won’t touch it with a 10 foot pole. 🙂