Oyster Stew

This Oyster Stew recipe is traditionally served on Christmas Eve, but it's good any time of year - not just for Christmas.

I would be very careful when adding the seasoning - just try a little Worcester Sauce to begin with - adding more if you think it needs it.

Serve it into warm soup bowls - divide the oysters between them and then pour the broth over.

If you add some warm crusty bread to mop up the juices, you will have a lovely meal for 4 to 6 people.

Oyster Stew
2 pints oysters - shucked with liquid (or two cans)
2 pints (1.2 litres) milk
2 oz (50g) butter
1 small onion - peeled and finely chopped
1 clove garlic - peeled and crushed
1 green pepper - deseeded and diced
2 tspn Worcester sauce
Salt and pepper to taste

Heat the butter in a large pan and gently fry the onion, pepper and garlic until softened.

Add the milk and oysters and simmer until the edges of the oysters begin to curl - about 3 or 4 minutes.

Add the Worcester sauce and taste, adding salt and pepper as necessary.

Coronary Heart Disease is a major killer. Click here to read about the health benefits of fish and how easy it is to increase the amount you eat. How fish in your diet helps you avoid coronary heart disease

Web www.find-a-seafood-recipe.com

Oyster Stew - to Fish and Seafood Soup Index