americanEasynon vegetariannut freelow carb

Oyster Stew

Name: Oyster Stew
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: american
Ingredients: 500 g oysters (fresh, shucked, liquor reserved); 3 tbsp butter (unsalted); 1 pcs onion (medium, finely chopped); 1 pcs celery (stalk, finely chopped); 2 cup whole milk; 1 cup heavy cream; 1 pinch salt; 1 pinch black pepper (freshly ground); 1 pinch paprika (smoked Spanish variety); 2 tbsp parsley (fresh, chopped); 1 cup oyster crackers (for serving)

RATING

4.6/5(95)

TASTE SCORE

8/10

A velvety, rich stew made with plump fresh oysters gently poached in buttery milk and cream. This New England classic has a delicate briny flavor balanced by sweet cream and a whisper of black pepper, coming together in under 30 minutes.

PREP

COOK

15m

SERVES

1 CUP

503 cal

SERVINGS

METHOD · 5 STEPS

prep
Prep the oysters.
1.Shuck the oysters if still in the shell, catching all the liquor in a bowl.
2.Strain the reserved oyster liquor through a fine-mesh sieve to remove any shell fragments.
3.Roughly chop the oyster meats if they are very large; leave small ones whole.
simmer · ~5 min
Sauté the aromatics.
1.Melt the butter in a heavy-bottomed pot over medium heat.
2.Add the chopped onion and celery, and cook gently until softened and translucent, about 4-5 minutes.
3.Do not let the vegetables brown; lower heat if necessary.
TIPKeeping the heat low preserves the stew's pale, creamy color.
simmer · ~7 min
Warm the milk and cream.
1.Pour the whole milk, heavy cream, and reserved oyster liquor into the pot with the vegetables.
2.Add a pinch of salt and bring the liquid to a very gentle simmer over medium-low heat, stirring occasionally.
3.Once tiny bubbles appear around the edges, reduce heat to low.
TIPNever let the milk boil — it can curdle. A bare simmer is all you need.
simmer · ~4 min
Poach the oysters.
1.Gently slide the oysters and any accumulated juices into the simmering milk.
2.Poach until the oyster edges curl and the meat becomes plump and opaque, about 3-4 minutes.
3.Do not overcook; oysters turn rubbery if left too long.
TIPOysters are done the moment they plump up and their gills ruffle — pull them off the heat immediately.
mix
Season and finish the stew.
1.Ladle the hot stew into warmed bowls.
2.Top each serving with a generous crack of black pepper and a light dusting of smoked paprika.
3.Sprinkle fresh parsley over the top and serve immediately with oyster crackers on the side.
TIPWarming the bowls by rinsing them with hot water keeps the stew from cooling down too quickly.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Reserve and strain the oyster liquor — it's packed with briny flavor that seasons the stew from within.
2
Keep the milk and cream at a bare simmer; boiling will cause the dairy to curdle and ruin the velvety texture.
3
Poach oysters just until their edges curl and they plump — about 3-4 minutes — to avoid a rubbery texture.
4
Sauté onions and celery without browning to maintain the stew's signature pale, creamy color.
5
Warm your serving bowls with hot water before ladling in the stew so it stays hot at the table.
6
Serve immediately after poaching; oysters continue to cook in the hot liquid and can toughen if left sitting.

RECIPE VARIATIONS

Adapt it for your goals.

low fat

Low-fat

Replace the heavy cream with an extra cup of whole milk and add a tablespoon of cornstarch slurry to maintain some thickness — a lighter option that still tastes creamy.

garlic herb

Garlic-herb

Add 2 minced garlic cloves with the onion and celery, and finish with a tablespoon of fresh dill or chives instead of parsley for a greener, more aromatic twist.

spicy cajun