In a large skillet, melt butter and cook celery and onions over medium heat until softened, about 2 minutes. Stir in oysters with liquor and simmer for 2 minutes or until edges of oysters curl. With slotted spoon, remove oysters and reduce liquid in skillet by cooking over high heat for about 2 minutes or until liquid has evaporated. Remove from heat and stir in parsley.
Oysters were so popular in the 19th century that a typical Christmas dinner then might have started with raw oysters or oyster soup, and featured a turkey with oyster stuffing as well.
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