• Andrea Leary

Aunt Pati's Oyster Stew

As the weather starts to warm and thoughts of beaches, boats and beer come to mind, I thought I would bid adieu to our winter staple, the Oyster, with this wonderful recipe for Oyster Stew. Once again, I have "borrowed" this recipe from my Aunt Pati.

1 stick of butter

4 Tablespoons of all purpose flour

1 bunch of green onions, sliced

2 stalks of celery, chopped

1 quart of milk

3 dozen small oysters, with liquid

Salt and pepper to taste

2 Tablespoons of parsley, chopped

Melt butter in pot; add flour, onions and celery to make a roux. Stir and sautee on low heat. (the goal is to cook the flour in the roux but do not brown it).

Heat milk separately and add to roux. When mixture is thickened, add oysters and liquid. DO NOT BOIL!!!!!! When oysters are plump and the edges begin to curl, add salt, pepper and parsley. Serve with hot french bread or crackers