Oyster Stew Recipe

Introduction

Oyster stew is a classic, comforting dish perfect for showcasing fresh oysters in a creamy, flavorful broth. This simple stew combines tender oysters with a savory milk base and aromatic vegetables, making it a delightful treat any time of year.

Ingredients

• 4 tablespoons butter
• 1 small onion, finely chopped
• 2 stalks celery, finely chopped
• 2 cloves garlic, minced
• 1 quart whole milk (or half-and-half for a richer stew)
• 1 pint fresh oysters, shucked with their liquid
• Salt and freshly ground black pepper, to taste
• 1/4 teaspoon cayenne pepper (optional)
• 2 tablespoons fresh parsley, chopped
• Crackers or crusty bread, for serving

Instructions

1. Step 1: In a large pot, melt the butter over medium heat. Add the chopped onion and celery, cooking until softened, about 5 minutes.
2. Step 2: Stir in the minced garlic and cook for another minute until fragrant.
3. Step 3: Gradually pour in the milk while stirring constantly. Bring the mixture to a gentle simmer, taking care not to let it boil.
4. Step 4: Add the oysters along with their liquid. Season with salt, freshly ground black pepper, and cayenne pepper if using.
5. Step 5: Simmer the oysters gently until their edges curl, about 3 to 4 minutes.
6. Step 6: Remove the pot from heat and stir in the fresh parsley. Taste and adjust seasoning as needed.
7. Step 7: Serve the stew hot with crackers or crusty bread for dipping.

Tips & Variations

• Use half-and-half or light cream instead of milk for a richer, creamier stew.
• To avoid overcooking, watch the oysters closely—they should just curl at the edges.
• Add a splash of sherry or white wine before simmering for extra depth of flavor.
• For a thicker stew, you can whisk in a tablespoon of flour with the butter before adding vegetables.

Storage

Store leftover oyster stew in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to prevent curdling or overcooking the oysters. It’s best enjoyed fresh but can be warmed carefully if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned oysters instead of fresh?

While fresh oysters yield the best flavor and texture, canned oysters can be used in a pinch. Drain the canned oysters well and add them near the end of cooking, as they require less time to heat through.

How do I know when oysters are cooked in the stew?

Oysters are cooked when their edges start to curl and they become plump. This usually takes about 3 to 4 minutes of gentle simmering. Avoid overcooking to keep them tender.

Oyster Stew Recipe

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★★★★★

4.9 from 58 reviews

• Author: Simon
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

This classic Oyster Stew is a luscious, creamy dish perfect for warm comfort. Featuring fresh oysters cooked gently in a buttery milk base with aromatic vegetables, it’s seasoned simply with salt, pepper, and a hint of cayenne for a subtle kick. Served with crackers or crusty bread, it makes a soothing starter or meal.

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Ingredients

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Base Ingredients

• 4 tablespoons butter
• 1 small onion, finely chopped
• 2 stalks celery, finely chopped
• 2 cloves garlic, minced

Liquids & Seasonings

• 1 quart whole milk (or half-and-half for a richer stew)
• Salt and freshly ground black pepper, to taste
• 1/4 teaspoon cayenne pepper (optional)

Main Ingredient

• 1 pint fresh oysters, shucked with their liquid

Garnish & Serving

• 2 tablespoons fresh parsley, chopped
• Crackers or crusty bread for serving

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Instructions

1. Cook Aromatics: In a large pot, melt the butter over medium heat. Add the finely chopped onion and celery and cook until softened and translucent, about 5 minutes, stirring occasionally to prevent browning.
2. Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to let it burn.
3. Simmer Milk: Slowly pour in the milk (or half-and-half if using), stirring constantly to combine. Heat the mixture gently until it reaches a simmer; avoid boiling to prevent curdling.
4. Add Oysters: Add the shucked fresh oysters along with their liquor to the pot. Season with salt, freshly ground black pepper, and cayenne pepper if desired for a mild heat.
5. Cook Oysters: Allow the oysters to cook gently at a simmer until their edges curl and they are just cooked through, about 3 to 4 minutes. Do not overcook to maintain their tender texture.
6. Finish & Season: Remove the pot from heat and stir in the chopped fresh parsley. Taste and adjust seasoning with additional salt or pepper if necessary.
7. Serve: Ladle the oyster stew into bowls and serve hot accompanied by crackers or crusty bread for dipping.

Notes

• For a richer stew, use half-and-half or cream instead of whole milk, but be mindful of higher fat content.
• Do not boil the milk mixture to avoid curdling; gentle simmering is best.
• Use fresh oysters with their liquor for maximum flavor and succulence.
• Adjust cayenne pepper according to your preferred spice level or omit it completely.
• This stew is best eaten immediately for optimal oyster texture and flavor.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: Oyster stew, creamy oyster soup, seafood stew, oyster recipe, comforting soup