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Minnesota Cooking: Oyster Stew With Jumbo Biscuits
- Two pans. Heat milk, butter, salt and pepper in large pan. Drain, and retain fluid from oysters. Add fluid from oysters to milk mixture. In frying pan, heat butter on medium heat, and add oysters. Fry oysters until their sides turn rippled, or finney. Add worchestershire sauce. Try not to boil the milk. It just needs to be gently warmed up.
- Bake a package of jumbo round biscuits.
- Combine oysters and heated milk together. Tear a biscuit into pieces and place in bowl. Pour oyster stew over biscuits. Add shredded cheese, if desired. Enjoy.
- 1 package jumbo biscuits
- 1/2 stick butter
- 20 raw oysters
- 1/4 cup worchestershire sauce
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 gallon whole milk
- 1/4 cup shredded cheddar
You'll need two pans. It's easier to heat your milk in a separate pan while you are cooking your oysters. The milk should have a half stick of butter, salt, pepper and worchestershire sauce. Medium heat is sufficient. It should not boil.
I used whole milk and the extra fluid from the oysters is added to the milk.
In the second pan, the pan is heated on medium heat. Place half a stick of butter in the pan. Melt the butter and place the raw oysters in the butter. The oysters are basically cooked in the butter until they start to ripple and get finney. You can add salt and pepper and worchestershire to the oysters as soon as they ripple. Don't add it while you are initially frying. It's best to let the oysters cook a bit in the butter before adding any extra ingredients. As soon as the oysters fin, or ripple, then add the extra moisture of the Worchestershire sauce. This takes about 15 minutes.
Mix the finished oysters into the milk mixture and stir.
The entire dish can now just sit there and simmer for a few minutes until you get your bowl ready.
Historically, oyster crackers were added to the stew, but, we forgot the oyster crackers and had some jumbo buttermilk biscuits.
I added shredded cheddar cheese to my bowl, and it was delicious.