When I was a child, my grandmother used to “winter” with us. Without fail, she always made oyster stew for Christmas Eve dinner, and afterwards, we would go to church.
I once asked her, “Why do we always have oyster stew for Christmas Eve dinner?” Without hesitation, she replied, “Because my mother made oyster stew for Christmas Eve dinner, and before her, my grandmother did, as well, as did her mother before her. Someday you’ll make oyster stew for Christmas Eve dinner and then go to church.”
My grandmother’s words came true. Tonight, I made oyster stew for Christmas Eve dinner, and then my loved one and I went to church.
Here’s my grandmother’s recipe:
6 Tbsp butter
3 Tbsp grated onion
1 Tbsp minced celery
4 cups shucked oysters
2 cups heavy cream
4 cups half-and-half
1 tsp salt
2 tsp black pepper
1/2 tsp cayenne pepper
4 Tbsp chopped fresh parsley
1. Melt the butter in a cast iron skillet.
2. Stir in onions and celery until they are tender.
3. Add the oysters with juice and boil for 5 minutes.
4. Stir in the cream, half-and-half, salt, peppers, and parsley.
5. Heat until the stew comes to a bowl and then quickly remove, stirring continuously.
6. Ladle into bowls and serve with fresh vörtlimpa bread.
7. Enjoy with friends and family!