Description
A comforting and classic Oyster Stew made with fresh oysters, creamy milk and cream, sautéed vegetables, and seasoned to perfection. This rich and easy-to-make stew is perfect for a cozy meal and pairs wonderfully with oyster crackers.
Ingredients
Stew Ingredients
- 1 pint fresh oysters with liquor
- 4 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 1 stalk celery, finely chopped
- 4 cups whole milk
- 1 cup heavy cream
- 2 tablespoons fresh parsley, chopped
- Salt, to taste
- Black pepper, to taste
- ¼ teaspoon paprika
Serving
- Oyster crackers, for serving
Instructions
- Preheat Your Equipment: Place a large saucepan over medium heat to get it ready for cooking.
- Cook Vegetables: Melt the butter in the saucepan, then add the finely chopped onion and celery. Cook until softened, about 5 minutes, stirring occasionally to avoid burning.
- Add Liquids: Stir in the oyster liquor, whole milk, and heavy cream into the saucepan. Warm the mixture gently over medium heat, taking care not to let it boil to prevent curdling.
- Cook the Oysters: Add the fresh oysters to the warm milk mixture. Cook until the edges of the oysters curl, approximately 2–3 minutes, indicating they are done.
- Season the Stew: Season the stew with salt, black pepper, and paprika to taste. Stir well to evenly distribute the flavors.
- Finish with Parsley: Stir in the chopped fresh parsley just before serving to add freshness and aroma.
- Serve: Ladle the hot oyster stew into bowls and serve immediately with oyster crackers on the side for added texture and flavor.
Notes
- Do not boil the stew after adding the milk and cream to prevent curdling and maintain a smooth texture.
- Fresh oysters with liquor are essential for the best flavor; avoid substitutes if possible.
- Adjust seasoning according to your taste, especially salt and pepper.
- Oyster crackers are traditional but optional; feel free to serve with crusty bread if preferred.
- For a richer stew, some recipes allow adding a splash of sherry, but it’s optional.
