OYSTER STEW

SOURCE: MARION CUNNINGHAM. THE SUPPER BOOK.

Irish Catholics fleeing the Great Potato Famine brought their Christmas Eve tradition of meat abstinence to the American shores during the mid-19th century. What used to be their homeland holiday staple of briny dried ling fish stewed in milk, the immigrants substituted with sweet oysters simmered in the same liquid to arrive at an equally tasty result, hence, conceiving a genuine American classic from the Irish diaspora.

Ingredients

3 cups/720 mL milk

2 cups/480 mL heavy cream

1 1/2 pounds/700 grams shucked fresh oysters with their liquor OR frozen oysters thawed at room temperature

Salt and freshly ground black pepper to taste

3 tablespoons/45 grams unsalted butter

Specific Equipment

Deep-bottomed pan

Serves 4

Instructions

1. Bring the milk and cream in a deep-bottomed pan to a gentle simmer over low heat.

2. Stir in the oysters and their liquor and return to a simmer. Simmer for 1 minute or until the oysters have curled. Season with salt and pepper, adjusting them according to taste. Stir in the butter.

3. Remove the pan from heat and serve the soup in individual serving bowls.