Maritime
Oyster Stew
Five minutes and a pot of cream
IODE Fort Monckton Cook Book, Moncton NB, 1941The fastest recipe in any Maritime kitchen. Fresh oysters, cream, butter, and nothing else in the way. This stew from the 1941 IODE cookbook depends entirely on the quality of the oysters — and in Moncton, that was never a problem.
Source: IODE Fort Monckton Cook Book, Moncton NB, 1941
Ingredients
- 1 pint fresh oysters with their liquor
- 2 cups whole milk
- 1 cup heavy cream
- 3 tbsp butter
- Salt and white pepper
- Paprika for serving
- Oyster crackers
Instructions
- In a heavy pot, warm the milk and cream together over medium-low heat until steaming — do not boil.
- In a separate small pan, gently warm the oysters in their liquor until their edges just begin to curl, about 2–3 minutes.
- Combine oysters and liquor with the hot milk and cream.
- Add butter and stir gently until melted. Season with salt and white pepper.
- Ladle into warm bowls, dust with paprika, and serve immediately with oyster crackers.
✦ Kitchen Notes
- From the IODE Fort Monckton Cook Book, Moncton NB, 1941.
- Speed is everything here — overcooked oysters become rubbery. The moment the edges curl, they are done.