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Recipes Corvina Recipe by Robert Wells Corvina with Garlic Butter Why Wild Caught? About Us Pictures Filleting a black grouper Filleting the fish Fish Mobile with Buddy Fresh Flounder Fresh Red Snapper Pelicans feeding Robbie filleting fish shrimp boats Shrimp Grading Shrimp House Triple Tail Waiting at the fish house waiting for the boats to come in Whole Salmon delivered to Braise Homescreen Install Home Home > Recipes > Oyster Recipes > Best Oyster Stew Recipe Source: WhatsCookingAmerica.netIngredients:2 pints oysters, raw shucked with their liquor*, approx. 32 ounces small to medium-sized oysters4 tablespoons butter3 cups milk, a little added cream may be added to make it richer1 or 2 dashes TabascoSalt and pepper to tasteMinced parsley sliced chives, or sliced green onions (your choice)ButterInstructions* The amount of oysters used may be varied according to your taste. Also learn How To Shuck Oysters if using fresh oysters.Preparation:The most important factors in preparing Oyster Stew; not boil the milk and do not overcook the oysters. Be careful to avoid overcooking oysters, which causes them to become tough.Drain the oysters, reserving their liquor. I like to strain the oyster liquor with a fine strainer to remove any sand.In a large pan over medium heat, melt butter. Add oysters and simmer very gently for about 2 to 4 minutes or until the edges of the oysters curl.While the oysters are simmering, in a separate saucepan over low heat, slowly heat the milk, cream, and the strained oyster liquor (do not boil).When the oysters are cooked, slowly add the hot milk mixture to the oysters, stirring gently. Season with Tabasco, salt and pepper. Remove from heat.Serve in warm soup bowls and garnish each bowl with parsley, chives, or green onions and a generous pat of butter.