Description
This creamy and comforting Oyster Stew features fresh oysters simmered gently in a buttery, milky broth with aromatic vegetables and a hint of spice. Perfect for a cozy meal, this traditional American stew is rich in flavor yet light enough to enjoy any time of year.
Ingredients
Scale
Seafood
- 1 pint fresh oysters with liquor
Vegetables & Aromatics
- 1 small onion, finely chopped
- 1 stalk celery, finely chopped
- 2 cloves garlic, minced
Dairy
- 4 tablespoons unsalted butter
- 2 cups whole milk
- 1 cup heavy cream
Seasonings
- 1/4 teaspoon celery salt
- 1/4 teaspoon black pepper
- Pinch of cayenne pepper (optional)
- Salt to taste
Garnish
- 1 tablespoon fresh parsley, chopped
Instructions
- Sauté Aromatics: In a medium saucepan, melt the butter over medium heat. Add the chopped onion and celery and sauté for 4 to 5 minutes until they become soft and translucent. Add the minced garlic and cook for one additional minute, stirring constantly to prevent burning.
- Simmer Broth: Pour in the oyster liquor, straining if necessary to remove any grit. Bring the mixture to a gentle simmer. Stir in the whole milk, heavy cream, celery salt, black pepper, and cayenne pepper if using. Heat gently and stir often but be careful not to let the broth boil as this can curdle the dairy.
- Cook Oysters: Add the fresh oysters to the simmering broth and cook just until the edges of the oysters curl, about 2 to 3 minutes. This ensures they remain tender and juicy. Taste the stew and adjust the seasoning with salt as needed.
- Serve: Ladle the oyster stew into warm bowls and garnish with chopped fresh parsley. Serve immediately with oyster crackers or crusty bread to complete the meal.
Notes
- Do not allow the stew to boil after adding the oysters to prevent them from becoming rubbery.
- For a richer flavor, substitute milk with half-and-half.
- Best enjoyed fresh, but leftovers can be gently reheated the next day without sacrificing texture.
- To keep this dish gluten-free, avoid serving with bread or crackers that contain gluten.
