Oyster Stew
Indulge in the rich and comforting flavors of classic Oyster Stew, a creamy seafood dish that's perfect for cozy evenings or special gatherings. This traditional recipe brings together plump, fresh oysters in a velvety base of whole milk and heavy cream, infused with the savory depth of sautéed onions, celery, and garlic. A touch of cayenne pepper adds optional warmth, while a garnish of fresh parsley provides a vibrant finish. The secret to its luscious texture lies in a delicate roux, ensuring every spoonful is smooth and satisfying. Serve this hearty stew with a sprinkle of oyster crackers for crunch, and savor a taste of coastal culinary heritage in under 40 minutes. Ideal for showcasing fresh, seasonal oysters, this dish is both elegant and easy to prepare, making it a standout addition to any meal.
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Recipe Information
Ingredients
- 12 fresh oysters (shucked, with their liquid)
- 4 tablespoons unsalted butter
- 1 medium yellow onion (finely chopped)
- 2 stalks celery (finely diced)
- 2 cloves garlic (minced)
- 2 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 teaspoon sea salt
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon cayenne pepper (optional, for heat)
- 2 tablespoons fresh parsley (chopped, for garnish)
- 1 cup oyster crackers (optional, for serving)
Instructions
Prepare the oysters by straining the oyster liquid through a fine mesh sieve to remove any grit. Keep the liquid and oysters aside.
In a large pot, melt the butter over medium heat. Add the chopped onion and celery and sauté until softened, about 5 minutes.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Slowly add the oyster liquid while stirring constantly to avoid lumps. Gradually pour in the milk and heavy cream while continuing to stir.
Bring the mixture to a gentle simmer, then add the oysters. Cook for 3-5 minutes, or until the oysters are plump and just cooked through. Avoid overcooking, as oysters can become rubbery.
Season the stew with sea salt, black pepper, and cayenne pepper (if using). Taste and adjust seasoning as needed.
Ladle the oyster stew into bowls and garnish with chopped fresh parsley. Serve hot with oyster crackers on the side, if desired.
Nutrition Facts
Calories |
687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 259 mg | 86% | |
| Sodium | 1304 mg | 57% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 11.4 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 26.5 mcg | 133% | |
| Calcium | 416 mg | 32% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 856 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
