I am labeling this one as vintage because believe it or not, this is another one of those recipes that seems to be slipping through the forgotten cracks. Most people, if they eat Oysters at all now days, deep fry or toss em down raw on the half shell. We didn’t eat oysters all the time growing up. In fact, the only time I ever remember seeing them was once in a blue moon during Christmas or once at a church social – a supper they did at someone’s house.
When we got them, the grownups pretty much hoarded every last one. Because it was such a rare treat, the kids weren’t allowed to have any… but every once in awhile, when no one was paying attention, we’d catch a break, a bit of luck, and then in that moment, we’d discover what all the greedy fuss was about.
It’s funny because even now, if my Mother and Stepfather happen to get them, it’s like hiding America’s National Treasure. An entire pot will be on the stove, bowls full and sitting right in front of them, but the moment someone walks through the door—POOF! GONE! lol
A person could be starving, literally having had nothing to eat in weeks, and on that day if they happened to show up at my Mother’s house, well, they’d just have to go another week or so without eating.
I usually do Thanksgiving Supper at my house. This past year, my Mother ended up coming down for the actual meal. My Niece’s husband, who is a cook, decided to surprise us all by bringing some of the deep-fried Oysters they sell at the restaurant he works at. Every time my Mother was alone in the kitchen, and believe me, she made it a point to be alone, I’d catch her shoving Oysters into her mouth as fast as she could. When one of us would walk in, she would just act like she was wiping off the counter or something, lol. We almost took bets to see how many she could sneak and eat if we played a pop in and out of the kitchen game.
Anyway, the classic way my Grandmother and Mother loved to eat Oysters was a very simple recipe but delicious all the same. And it goes as follows…
Oyster Soup or Stew
2 (8 Ounce) Containers of Shucked Oysters
1/4 cup of All Purpose Flour (You can eliminate this if you are gluten intolerant or switch it out for arrow root.) I don’t recall my mother using any at all.
1 Tablespoon of Worcestershire
2 teaspoons of Salt
Pepper to taste
1 quart Milk (4 cups)
2 Pints of 1/2 and 1/2 or Heavy Cream
3 Tablespoons of Butter
— Drain Oysters, reserving 2/3rds cup of Liquid.
— In a 4 quart saucepan, mix flour, Worcestershire sauce, salt and 1/4 cup of water until smooth. Heat mixture to boiling.
— Gradually stir in milk till blended. Add 1/2 and 1/2 or Cream, butter, Oysters and Oyster Juice. Bring to a boil but then reduce heat.
–Cook 1- 15 minutes, just until the edges of your Oysters curl and the centers are firm. Add pepper to taste.
That last step does not take long at all. In fact, this entire recipe doesn’t take long at all.
Oysters, are in my opinion, an acquired taste. You either love em or hate em. There may never be an between. Our parents, of course, particularly my Mother, prayed with all of their might that we’d hate them. winks