Oyster Stew
This classic Oyster Stew is a luxurious yet simple seafood dish that comes together in just minutes. Fresh oysters are gently poached in a rich, creamy broth seasoned with butter, creating an elegant comfort food perfect for special occasions or cozy winter meals.
Equipment
- Large saucepan or Dutch oven 3-4 quart capacity
- Wooden spoon For gentle stirring
- Ladle For serving
- Small bowl For straining oyster liquor
Ingredients
- 1 pint fresh shucked oysters about 473ml, with their liquor reserved
- 4 cups whole milk 946ml
- 1 cup heavy cream 237ml
- 4 tablespoons unsalted butter 56g
- 1 teaspoon salt or to taste
- 1/4 teaspoon white pepper freshly ground preferred
- 1/4 teaspoon cayenne pepper optional, for a subtle kick
- 1/4 teaspoon celery salt optional
For Serving
- fresh parsley chopped, for garnish
- oyster crackers or saltine crackers
- paprika for garnish
Instructions
- Strain the oyster liquor through a fine-mesh sieve or cheesecloth to remove any shell fragments and set aside.
- In a large saucepan over medium heat, combine milk, cream, and butter. Heat until butter melts and mixture is steaming but not boiling, stirring occasionally.
- Add the reserved oyster liquor, salt, white pepper, cayenne (if using), and celery salt to the hot milk mixture. Stir to combine.
- Add the oysters to the hot liquid and cook gently for 3-5 minutes, just until the edges begin to curl and the oysters are heated through. Do not overcook or oysters will become tough.
- Taste and adjust seasoning as needed. Ladle into warmed bowls, garnish with parsley and a sprinkle of paprika, and serve immediately with crackers.
Notes
- Use the freshest oysters possible - they should smell like the ocean, not fishy. Pre-shucked oysters in a jar work well for convenience.
- Never let the stew boil once the oysters are added, as this will make them rubbery. Keep heat at medium-low.
- The oysters are done when their edges just begin to curl - this takes only 3-5 minutes. Overcooked oysters lose their tender texture.
- For a richer stew, increase the cream to 2 cups and reduce milk to 3 cups.
- Make it lighter by using half-and-half instead of heavy cream, though it won't be as luxurious.
- Add a splash of dry sherry or white wine with the seasonings for extra depth of flavor.
- Leftover stew can be refrigerated for up to 1 day, but it's best enjoyed immediately. Reheat gently without boiling.
- Traditional accompaniments include oyster crackers, but crusty bread is also excellent for soaking up the broth.
- This dish is especially popular during the holidays and Christmas Eve in many American families.
- For a New England variation, add 1-2 diced potatoes that have been pre-cooked until tender.
Nutrition
Serving: 1BowlCalories: 425kcalCarbohydrates: 18gProtein: 16gFat: 32gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 145mgSodium: 685mgPotassium: 520mgSugar: 14gVitamin A: 25IUVitamin C: 8mgCalcium: 35mgIron: 45mg
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