Nostalgia Farms’ Christmas Eve Oyster Stew
1In large soup pot, melt butter and sauté onion, leek, celery and garlic until tender, then add flour and cook an additional minute to cook flour.
2Drain oysters and reserve liquid.
3Deglaze cooked vegetables and flour mixture with reserved oyster liquid and hot sauce. Wisk in 4 cups milk and cook until hot slightly thickened. Add cream and more milk if desired.
4Add oysters and nutmeg and cook for a few minutes, do not boil. Add salt and pepper to taste.
5Serve immediately with oyster crackers and a grating of nutmeg on top.
Mrs. Wages Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
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