Oyster Stew Supreme
Dive into a bowl of pure comfort with Oyster Stew Supreme, a luxurious, seafood-forward classic that’s perfect for cozy evenings. This hearty dish combines fresh shucked oysters and their briny liquor with a creamy base of heavy cream, whole milk, and a hint of chicken or seafood stock for depth of flavor. Aromatic vegetables—onion, celery, and garlic—are sautéed in buttery richness before being infused with Old Bay seasoning, black pepper, and paprika, creating a perfectly seasoned broth. The oysters are gently poached until tender, giving the stew its signature silky texture. Finished with a sprinkle of fresh parsley and chives, this indulgent recipe is best served with crackers or crusty bread for an irresistible dipping companion. Ready in just 35 minutes, this easy yet luxurious oyster stew promises to elevate your seafood repertoire.
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Recipe Information
Ingredients
- 1 pint fresh shucked oysters with liquor
- 4 tablespoons unsalted butter
- 1 unit small onion (finely chopped)
- 1 unit celery stalk (finely diced)
- 2 cloves garlic (minced)
- 2 cups heavy cream
- 2 cups whole milk
- 1 cup chicken or seafood stock
- 1 teaspoon Old Bay seasoning
- 2 tablespoons fresh parsley (chopped)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons paprika
- 2 tablespoons fresh chives (chopped, for garnish)
- 1 serving crackers or crusty bread (for serving)
Instructions
Drain the oysters, reserving their liquor in a small bowl. Check for and remove any bits of shell. Set aside both the oysters and liquor.
In a large pot over medium heat, melt the butter. Add the chopped onion and celery. Sauté for 5 minutes, or until softened and fragrant.
Add the minced garlic and cook for 1 additional minute, stirring constantly to prevent burning.
Stir in the oyster liquor, chicken or seafood stock, heavy cream, and whole milk. Sprinkle in the Old Bay seasoning, salt, black pepper, and paprika. Stir well to combine.
Bring the mixture to a gentle simmer, but do not let it boil to prevent curdling. Stir occasionally and allow the flavors to meld for about 10 minutes.
Add the oysters to the pot. Cook for 3-5 minutes, or until the edges of the oysters curl and they are just cooked through.
Remove the pot from heat. Stir in the chopped parsley for a burst of freshness.
Ladle the stew into bowls and garnish with fresh chives.
Serve hot with crackers or crusty bread on the side for dipping.
Nutrition Facts
Calories |
2822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.5 g | 307% | |
| Saturated Fat | 136.5 g | 682% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 901 mg | 300% | |
| Sodium | 3882 mg | 169% | |
| Total Carbohydrate | 74.9 g | 27% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 29.4 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 43.5 mcg | 217% | |
| Calcium | 998 mg | 77% | |
| Iron | 33.9 mg | 188% | |
| Potassium | 2042 mg | 43% | |
*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.
