Quick Light Oyster Stew
Indulge in the comforting elegance of Quick Light Oyster Stew, a seafood lover's dream crafted with simplicity and flavor in mind. Perfect for weeknight dinners or cozy gatherings, this recipe comes together in just 25 minutes, blending buttery sautéed vegetables, creamy whole milk, and the briny richness of fresh oysters and their liquor. A hint of garlic, celery, and fresh parsley elevates the dish, while a touch of paprika adds a colorful garnish. This lighter take on traditional oyster stew delivers bold flavors without feeling heavy, making it an ideal choice for those seeking a quick, wholesome meal. Serve with crusty bread or classic oyster crackers for a satisfying finish. Perfect for showcasing fresh, shucked oysters, this dish celebrates the essence of coastal cuisine in every creamy, briny spoonful!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 2 cloves fresh garlic, minced
- 1 celery stalk, finely diced
- 1 tablespoon all-purpose flour
- 3 cups whole milk
- 1 cup oyster liquor (reserved from fresh oysters or canned)
- 12 fresh oysters (shucked)
- 0.5 teaspoon salt
- 0.25 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped
- 0.25 teaspoon paprika, for garnish
- 1 serving crusty bread or oyster crackers (optional)
Instructions
In a medium-sized pot, melt unsalted butter over medium heat.
Add the chopped yellow onion, minced garlic, and diced celery to the pot. Sauté for 3-4 minutes until vegetables are softened and translucent.
Sprinkle the all-purpose flour over the vegetables and stir well to create a light roux. Cook for about 1 minute to remove the raw flour taste.
Slowly whisk in the whole milk and oyster liquor, making sure to avoid lumps. Bring the mixture to a gentle simmer, stirring occasionally.
Once the liquid starts to thicken slightly (about 2-3 minutes), add the shucked oysters to the pot. Cook for 2-3 minutes, or until the edges of the oysters curl slightly and they are fully cooked.
Stir in salt, black pepper, and half of the chopped parsley. Adjust seasoning to taste.
Ladle the oyster stew into bowls and garnish with the remaining parsley and a pinch of paprika for color.
Serve immediately with crusty bread or oyster crackers, if desired.
Nutrition Facts
Calories |
1726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.4 g | 103% | |
| Saturated Fat | 35.5 g | 178% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 3286 mg | 143% | |
| Total Carbohydrate | 132.9 g | 48% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 41.5 g | ||
| Protein | 119.7 g | 239% | |
| Vitamin D | 104.1 mcg | 520% | |
| Calcium | 1742 mg | 134% | |
| Iron | 84.6 mg | 470% | |
| Potassium | 3541 mg | 75% | |
*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.
