MUSSEL STEW

When I was a kid my Mom used to, very rarely,
buy a pint of fresh oysters in their liquor,
to make the most memorable rich oyster stew.
I’ve never made it myself
but I can close my eyes and still bring back the sensory memories
of how it tasted..
all buttery and creamy.
From our feast of Steamed Garlic Leek Mussels,
I had a cup of mussels and 2 cups of the broth leftover.
The broth was already rich and buttery,
with the remnants of leek and garlic.
All I had to do was heat the broth,
stir in 1 cup cream and 1 cup milk.
I kept the temperature to just below simmer for about 5 minutes.
Seasoned with lots of freshly ground pepper
and a dash or 6 of tabasco sauce.
Returned the mussels to the pot to heat.
Mom used to serve it with saltine crackers,
which is part of my sensory memory.
I used to scrunch a handful of them into the bowl.
Rich, buttery, peppery with a hint of heat on my tongue…
Oh gosh Kathy! Looks so creamy and delicious! What restaurant have you had the best mussel stew? Remember to add it to your Besty List! http://www.thebesty.com/seasaltgalleykat
Haven't tried in anywhere…yet…but will be sure to add it when I do