Very good recipe, I would have given 5 stars, but I did modify a little... added a bit extra fish sauce, some more red curry, and used roughly half the amount of mussels. There were only two of us. I kept the sauce proportion the same after reading other reviews that said the extra sauce was great over rice or with bread; so I did make jasmine rice and it was delicious on the rice. It just needed a little something, something that the extra bit of fish sauce and curry paste gave it. But good flavors all in all.

Reviewed On: Dec. 11, 2011

Delicious! The only change I made was I did not pull the meat from the ham hocks as I used 4 small ones and they did not have enough meat to make it worth my time. Instead I let them season up the broth and pulled them out. Then I cooked some bacon, chopped it up, and sprinkled it on top of the greens when I served them. I love the heat from the red pepper flakes, they add depth that other recipes don't offer. I made some corn muffins to serve along with the greens as well. These are so good, I will be making greens a lot more now. :-)

Reviewed On: Jan. 1, 2011

Buddy, Buddy, Buddy!!! I have been using your recipe for several years now, and I don't know why I haven't reviewed it sooner. Making Oyster Stew for Christmas Eve has been a tradition in my family for generations. Unfortunately I am the only one keeping it alive. If more people tried my version of your recipe I could bring the tradition back I am sure! I do tweak your recipe just a bit, but I think you would approve. I amp up the calorie count by going whole hog, or is it cow, with heavy cream, instead of half-and-half. It's Christmas, so what the hay. I also add a dash or three of worcestershire sauce and just before I take it off the heat I stir in a shot or two of good sherry. My godmother taught me that and it adds a nice touch to the stew that I have grown fond of. We like to butter rounds of Norwegian Lefse and dip that into the stew, the butter melts into the stew and adds even more richness. I love it, I love it, I love it!! Thank you for bringing your wonderful recipe into my repertoire.

Reviewed On: Dec. 25, 2010