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A beloved New England classic, this creamy and delicate stew features plump oysters gently simmered in a rich milk and butter broth. It's a simple, elegant, and comforting dish perfect for a chilly evening, ready in under 30 minutes.
In a large, heavy-bottomed pot or Dutch oven, melt the unsalted butter over medium-low heat. Add the finely minced shallots and cook gently, stirring occasionally, until they are soft and translucent, about 3-4 minutes. Do not allow them to brown.
Pour in the whole milk and heavy cream. Increase the heat slightly to medium and warm the mixture until it is steaming and small bubbles form around the edges of the pot. It is crucial not to let the mixture boil, as this can cause the dairy to curdle.
While the milk is heating, strain the reserved oyster liquor through a fine-mesh sieve to remove any grit or shell fragments. Once the milk is steaming, reduce the heat back to low.
Gently add the shucked oysters and their strained liquor to the pot. Cook for just 2-3 minutes, stirring gently, until the edges of the oysters begin to curl. This is the sign they are perfectly cooked. Overcooking will make them tough.
Immediately remove the pot from the heat. Season with salt, white pepper, and a pinch of cayenne pepper if using. Stir gently to combine, then taste and adjust the seasoning as needed.
Ladle the hot stew into warm bowls. Garnish generously with fresh chopped parsley and serve immediately with oyster crackers on the side.
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A beloved New England classic, this creamy and delicate stew features plump oysters gently simmered in a rich milk and butter broth. It's a simple, elegant, and comforting dish perfect for a chilly evening, ready in under 30 minutes.
This new_england recipe takes 25 minutes to prepare and yields 4 servings. At 539.88 calories per serving with 13.52g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or supper.
For a less rich stew, replace the heavy cream with half-and-half or evaporated milk. The texture will be slightly thinner but still delicious.
Cook 2 strips of chopped bacon until crisp. Remove the bacon, and sauté 1 finely chopped leek (white and light green parts) in the bacon fat instead of shallots in butter. Crumble the bacon over the top as a garnish.
Add 1 teaspoon of fresh thyme leaves or 2 tablespoons of fresh chopped chives along with the shallots for an added layer of aromatic flavor.
Add a dash of your favorite hot sauce (like Tabasco) to each bowl when serving for a vinegary, spicy kick that complements the creamy base.
Oysters are one of the best dietary sources of zinc, a mineral crucial for immune cell function and development. A single serving provides a significant portion of your daily zinc needs.
This stew is an excellent source of Vitamin B12, which is vital for nerve function and the formation of DNA and red blood cells. Oysters are packed with this essential nutrient.
Oysters provide a complete protein, containing all nine essential amino acids, which are important for muscle repair, hormone production, and overall body function.
The whole milk and heavy cream in the stew contribute a good amount of calcium, which is essential for maintaining strong bones and teeth.
A single serving of this oyster stew contains approximately 550-600 calories, primarily from the whole milk, heavy cream, and butter. It is a rich and decadent dish.
While it is high in calories and saturated fat due to the cream and butter, oyster stew offers significant nutritional benefits. Oysters are an excellent source of zinc, vitamin B12, iron, and selenium. It's best enjoyed as an occasional, comforting treat.
You can, but the flavor and texture will be significantly different. Canned oysters are already cooked and can become very tough if heated further. If you must use them, add them at the very end and just heat through for 30 seconds. Fresh or refrigerated shucked oysters are highly recommended for the best results.
Curdling is almost always caused by heating the milk or cream too quickly or letting it boil. The proteins in the dairy denature and separate. To prevent this, always use low, gentle heat and never let the stew reach a rolling boil.
Oyster stew is best served immediately after cooking. If made ahead and reheated, the oysters will overcook and become tough and rubbery. If you need to prep in advance, you can make the base (butter, shallots, milk, cream) and store it in the fridge. When ready to serve, gently reheat the base and then proceed with adding the oysters.