Oyster Stew is a classic meal and a Christmas Eve tradition for many. That tradition is said to have started with Irish immigrants who fled here during the potato famine in the mid-1800s. They replaced a traditional stew containing ling fish. The tradition also has ties to the Catholic religion as well. Catholics were not allowed to eat meat the day before receiving Communion.
Oysters are not only delicious, but they’re also one of the most nutritionally well balanced of foods, containing protein, carbohydrates and lipids. The National Heart and Lung Institute suggest oysters as an ideal food for inclusion in low-cholesterol diets. Oysters are an excellent source of vitamins A, B1 (thiamin), B2 (riboflavin), B3 (niacin), C ( ascorbic acid) and D (calciferol). Four or five medium size oysters supply the recommended daily allowance of iron, copper, iodine, magnesium, calcium, zinc, manganese and phosphorus.
Note: Because raw foods including oysters may carry bacteria, persons with chronic liver disease, impaired immune systems or cancer should avoid eating raw oysters.
1/2 cup butter, 1 stick
1/2 cup celery, minced
3 tablespoons shallots, minced
1 quart half-and-half cream
Worcestershire sauce, couple drops
Tabasco, couple drops or to taste
salt and ground black pepper to taste
1 pinch of dry mustard
3 cups fresh shucked oysters, undrained (See Note)
Sherry, (optional)
Melt the butter in a large thick-bottomed soup pot over medium heat, and cook the celery and shallots until shallots are tender but not browned. Add the half and half, Worcestershire sauce, Tabasco, salt and pepper and dry mustard. Stir continuously until the mixture is almost at a boil.
When the mixture is almost boiling, pour the oysters and their liquid into the pot. Stir gently until the oysters curl at the ends. Turn off the heat and serve at once. A drop or two of sherry is nice if you are fond of its flavor.
Note:
If you are shucking your own oysters, be very careful to remove all traces of broken oyster shells and dirt particles.