Totten Inlet Oyster Stew
Dive into the comforting elegance of Totten Inlet Oyster Stew, a creamy seafood classic that brings the briny sweetness of freshly shucked Totten Inlet oysters to your table. This rich and velvety stew perfectly balances the delicate flavors of oysters with aromatic shallots, garlic, and celery, all simmered in a luscious base of heavy cream, whole milk, and a hint of thyme. A dash of cayenne pepper adds optional warmth, while parsley lends a fresh, herby finish. Ready in just 35 minutes, this stew is an effortless yet impressive dish, ideal for cozy dinners or special gatherings. Serve it piping hot with crusty bread or oyster crackers to soak up every decadent spoonful! Perfect for seafood lovers searching for an authentic oyster recipe rich in comfort and coastal charm.
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Recipe Information
Ingredients
- 12 pieces Totten Inlet oysters, freshly shucked with liquor reserved
- 3 tablespoons Unsalted butter
- 1 large Shallot, finely minced
- 2 cloves Garlic, finely minced
- 1 stalk Celery, finely diced
- 2 cups Heavy cream
- 1 cup Whole milk
- 1 cup Seafood or chicken stock
- 1 teaspoon Fresh thyme, leaves only
- 2 tablespoons Flat-leaf parsley, finely chopped
- 0.5 teaspoons Kosher salt
- 0.25 teaspoons Freshly cracked black pepper
- 0.125 teaspoons Cayenne pepper (optional)
- optional Crusty bread or oyster crackers (for serving)
Instructions
Clean the oysters thoroughly, ensuring all shell fragments are removed. Reserve the oyster liquor and set aside the shucked oysters in a small bowl.
In a large saucepan or Dutch oven, melt the butter over medium heat.
Add the minced shallot, garlic, and diced celery. Sauté for 3-4 minutes, stirring occasionally, until the vegetables are softened and aromatic but not browned.
Slowly pour in the oyster liquor, seafood or chicken stock, heavy cream, and whole milk. Stir gently to combine.
Add the fresh thyme, parsley, kosher salt, black pepper, and cayenne pepper (if using) to the pot. Stir well and bring the mixture to a gentle simmer over medium-low heat.
Once the stew is simmering, carefully add the shucked oysters to the pot. Cook for 3-4 minutes, or until the oysters are plump and just cooked through. Do not let the mixture come to a boil, as this can toughen the oysters.
Taste the stew and adjust the seasoning with additional salt or pepper as needed.
Ladle the oyster stew into warm bowls and garnish with extra chopped parsley if desired. Serve immediately with crusty bread or oyster crackers on the side.
Nutrition Facts
Calories |
637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.5 g | 69% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 536 mg | 23% | |
| Total Carbohydrate | 16.4 g | 6% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 3.8 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 153 mg | 12% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 412 mg | 9% | |
*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.
