Oyster Stew

1. 1
   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.
2. 2
   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.
3. 3
   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.
4. 4
   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.
5. 5
   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.

Cuisines we love