“He was a bold man who first ate an oyster” ~ Johnathan Swift
My ex mother-in-law is a wonderful country cook. Her fried chicken is the best I’ve ever had, period. Geraldine also makes what she calls Oyster Stew. I never understood why she deemed this stuff “stew” — it was more of a soup to me, with milk, fresh oysters in their liquor, butter (lots and lots of it, Paula Deen would be so proud) and salt and pepper. That’s it. So simple to make, so wonderful to eat (especially paired with her fried chicken!)
I made Geraldine’s “stew” for years after my ex and I parted ways, until I found Emeril Lagasse’s recipe for Oyster Rockefeller Soup Garnished with Crispy Bacon and Fried Oysters. Wow! This is a “kicked-up” version of Geraldine’s stew that I absolutely adore, with heavy cream, bacon, spinach and fried oysters. Not as easy to make as hers, but oh, so worth the effort. Of course adding bacon makes everything better!