My little sister’s inlaws have a very special Christmas Eve tradition. Each year, they go over to her husband’s grandparent’s house for oyster stew. At one time, I thought they were eating clam soup but no, it was oyster stew.
Anyway, I never felt like this stew sounded very appealing until I had the honor of trying it. My little sister had brought home some leftovers and when I went to her house to visit my niece and nephew I got to sample some. Wow! Was it ever good.
It wasn’t what I was expecting at all which was a mouthful of overpowering fish essence. I found this recipe for oyster bisque and I thought it looked really good as it is a creamier version of what my sister had served me. I prefer cream soups and stews to thinner ones.
Anyway, another great thing about this Christmas Eve oyster bisque is that you can really cut the cost down on the ingredients by using canned oysters. But by all means, feel free to use fresh if you are able. Enjoy!
Recipe and photo courtesy of Group Recipes.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: You may use fresh or canned oysters in this bisque.
Sounds very good. Have not made it with mushrooms or old bay seasoning. Will definitely make this.