Author Topic: Nutmeg, in Oyster Stew?  (Read 712 times)


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Nutmeg, in Oyster Stew?
« on: February 24, 2023, 01:32:27 PM »
Looking at the Recipes in my Mom's old 1939 Cookbook, I found this recipe for Oyster Stew using fresh ground Nutmeg and Saffron as the secret ingredient's.
I thought Nutmeg? "Sure in Eggnog but with Oysters"...I was a bit skeptical!
Now I add it to the pot every time, as Emeril would say 'It really, Kicks it up a Notch!"  :drool:

Oyster Stew with Nutmeg and Saffron
Preparation: 15 min
Cooking: 8 min
Ready in: 23 min
For: 2 Serving
20 oysters (or one jar)
8 oz. Fish stock
1 Small onion (finely chopped)
 Fresh Thyme leaves
˝ teaspoon Sea salt
1 teaspoon Saffron
˝ teaspoon Ground nutmeg
8 oz. Cream

Put the fish stock and any liquid from the oysters in a heavy-based saucepan and heat.
Add the chopped onion, thyme leaves, salt, nutmeg, saffron. Simmer for 5 minutes.
Add the cream and bring back to simmering point. Next, add the oysters and simmer for another 2 minutes.
Put the lid on the pan and turn off heat.
Serve in small bowls as an appetizer.
"I am ready to meet my Maker. Whether my Maker is prepared for the great ordeal of meeting me is another matter." Winston Churchill


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