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Classic Oyster Stew - Final Dish

Classic Oyster Stew

Experience the taste of coastal comfort with this easy Classic Oyster Stew recipe. Featuring plump oysters in a rich, creamy broth, this elegant dish is deceptively simple and comes together in just 20 minutes for a luxurious weeknight meal or special occasion starter.

  • Total Time: 22 minutes
  • Yield: 4 servings

Ingredients

For the Stew:

  • 1 pint fresh shucked oysters, with their liquor
  • 3 cups whole milk
  • 1 cup heavy cream
  • 4 tablespoons unsalted butter, divided
  • 1 small shallot, finely minced
  • 2 stalks celery, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon Old Bay seasoning
  • ¼ teaspoon white pepper
  • ¼ teaspoon cayenne pepper (optional)
  • Salt, to taste

For Serving:

 

  • Fresh parsley, chopped
  • Oyster crackers
  • Lemon wedges

Instructions

 

  1. Prepare Oysters: Drain the oysters over a bowl, reserving all the oyster liquor. Check oysters for any bits of shell and set aside.
  2. Sauté Aromatics: In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the minced shallot and diced celery. Cook for 3-4 minutes until softened. Add the garlic and cook for 30 seconds more until fragrant.
  3. Build the Broth: Strain the reserved oyster liquor into the pot. Add the milk, cream, Worcestershire sauce, Old Bay, white pepper, and cayenne (if using). Stir to combine. Heat gently until the mixture is steaming hot and just beginning to simmer around the edges. Do not boil.
  4. Cook the Oysters: Gently add the drained oysters to the hot broth. Cook for 2-3 minutes, just until the oysters are plump and their edges begin to curl. Remove the pot from the heat immediately.
  5. Finish the Stew: Stir in the remaining 2 tablespoons of butter until melted. Taste and add salt only if needed (the oysters and liquor are often quite salty).
  6. Serve: Ladle the stew into warm bowls. Garnish with chopped fresh parsley. Serve immediately with oyster crackers and lemon wedges on the side.

Notes

 

  • Freshness is Key: Use the freshest oysters you can find for the best flavor and texture.
  • Don’t Boil: Keep the heat gentle to prevent the dairy from curdling and the oysters from becoming tough.
  • Timing: The oysters cook very quickly. Overcooking will make them rubbery, so watch for the edges to curl.
  • Make-Ahead: You can prepare the broth (through step 3) ahead of time. Gently reheat it to a simmer before adding the fresh oysters just before serving.

Find it online: https://juicymeatrecipes.com/classic-oyster-stew/