Grampa Kelly’s Oyster Stew:
- 24 Salt Pond Select Oysters.
- 1 Pint of oyster liquor.
- There will be more than a pint of liquor, but too much becomes too salty.
- 1/2 Pint of 1/2 and 1/2 cream.
- 1 Pint of whole milk.
- 1/2 stick of butter.
- Fresh ground pepper.
- Melt 1/2 stick of butter in a saucepan on med heat.
- In separate saucepan, heat milk and cream.
- Stir often so milk doesn’t curdle.
- Add oysters to saucepan with melted butter.
- Stir often and until oysters begin to curl at the end.
- Once they do, slowly add oyster liquor.
- Once liquor is at desired temperature, combine both saucepans and enjoy!
On The Grill:
This is simple:
- Place oysters (preferably larger oysters because they shrink after they’re cooked)
on the grill cup side down on med heat.
- After approx 10 minutes (depending on size of oysters) oysters will open up.
- After oysters open, wait approx 3-4 more min and then remove them from grill.
- Remove top shell.
- Melt butter with fresh minced garlic and add just a dab.
(for those who like to cover up the oyster’s real flavor!)
- 6 Salt Pond Supreme Oysters on the half shell
(These oysters are typically 5+ inches )
- 1/2 cup heavy sour cream
- 1/2 teaspoon chopped garlic
- Salt, black pepper
- 1 bag raw spinach
- 2 tablespoons Pernod or Kirschwasser
- 2 tablespoons grated Parmesan cheese
- Browned bread crumbs
- Remove oysters from shell and put in each shell 1 teaspoon of the sour cream which has been mixed with the garlic, salt and pepper.
- Put oyster on top and completely fill the shells with raw spinach which has been put through the meat chopper and mixed with the Pernod and cheese.
- Sprinkle the top with bread crumbs and a little more grated Parmesan cheese.
- Dot with butter, put oyster shells on a bed of rock salt in the broiling pan and brown the oysters under the broiler.
- Serve piping hot.
Raw oysters are always your best option. We recommend not using
condiments however, which only tends to hide our oysters true salty