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!"
Oyster Stew with Nutmeg and Saffron
Preparation: 15 min
Cooking: 8 min
Ready in: 23 min
For: 2 Serving
Ingredients
20 oysters (or one jar)
8 oz. Fish stock
1 Small onion (finely chopped)
Fresh Thyme leaves
½ teaspoon Sea salt
1 teaspoon Saffron
½ 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.
