Oyster Stew Update
Several of you commented or asked questions about my oyster stew post.
blissandzen, who never met a bowl of oyster stew he didn’t like, re-framed the age-old question: “Who was it that first looked at a tall cold glass of milk and thought, ‘You know what this needs? Oysters.’” Whoever he was, he must have been a genius. And a madman.
melanyouth had questions about my recipe. I’ve been making this dish for years, and don’t exactly measure any of the ingredients any more. The relative proportions I listed would make soup for two. I usually try to include at least six oysters per person, so a cup of oysters would be about a dozen standard sized, plus any of the liquor (juices) they yield when shucked. You could use any of your wonderful Puget Sound oysters for this stew, but if I had a dozen Totten Inlet oysters I think I’d rather have them on the half shell - too precious to use for mere soup.
In reference to my oyster crab photo, j-appleseed asked if I have a recipe for them too. These little crabs are often collateral victims of roasting oysters, either in the oven, or on wood or charcoal fires outdoors, but they aren’t discovered until the oysters open in the heat. I have eaten them, usually on dares. They are mostly flavorless with a slight crunch, but hardly worth the bother unless the dare is accompanied with a bet.
Both hikergirl and isopod came to the defense of the crabs and gently chastised me for calling them ugly. I was wrong to do so, and I apologize for my crabist ways.
The picture above is a colored rendering of a John Tenniel illustration for ‘The Walrus and the Carpenter” from Lewis Carroll’s Through the Looking Glass. In this picture oysters are being persuaded to join the walrus and carpenter, to disastrous effect. You can read the entire poem here.