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oyster stew
oyster stew

oyster stew
Nestled along the shores of quaint coastal towns, where the briny scent of the sea mingles with the crisp ocean breeze, lies a cherished culinary gem: Oyster Stew. This timeless dish, rooted in maritime tradition and coastal heritage…
oyster stew
Source
Ingredients:
1
Servings
  • 24
    item
     fresh oysters, shucked, with their liquor reserved
  • 4
    tbsp
     butter
  • 1
    item
     onion, finely diced
  • 2
    clove
     garlic, minced
  • 960
    ml
     whole milk
  • 240
    ml
     heavy cream
  • 1
    item
     salt and pepper to taste
  • 1
    item
     chopped fresh parsley or chives for garnish
oyster stew
Instructions:
  1. In a large saucepan or Dutch oven, melt the butter over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant, about 3-5 minutes.
  2. Pour the reserved oyster liquor into the pot, along with the whole milk and heavy cream. Stir to combine.
  3. Bring the mixture to a gentle simmer, then reduce the heat to low.
  4. Add the shucked oysters to the pot, simmering gently until they are just cooked through, about 3-5 minutes. Be careful not to overcook the oysters, as they can become tough and rubbery.
  5. Season the stew with salt and pepper to taste, adjusting as needed.
  6. Ladle the oyster stew into bowls, garnishing with chopped fresh parsley or chives for a pop of color and flavor.
  7. Serve the stew hot, accompanied by crusty bread or oyster crackers for dipping.
  • 24
    item
     fresh oysters, shucked, with their liquor reserved
  • 4
    tbsp
     butter
  • 1
    item
     onion, finely diced
  • 2
    clove
     garlic, minced
  • 960
    ml
     whole milk
  • 240
    ml
     heavy cream
  • 1
    item
     salt and pepper to taste
  • 1
    item
     chopped fresh parsley or chives for garnish
1
Servings
0

In a large saucepan or Dutch oven, melt the butter over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant, about 3-5 minutes.

Pour the reserved oyster liquor into the pot, along with the whole milk and heavy cream. Stir to combine.

Bring the mixture to a gentle simmer, then reduce the heat to low.

Add the shucked oysters to the pot, simmering gently until they are just cooked through, about 3-5 minutes. Be careful not to overcook the oysters, as they can become tough and rubbery.

Season the stew with salt and pepper to taste, adjusting as needed.

Ladle the oyster stew into bowls, garnishing with chopped fresh parsley or chives for a pop of color and flavor.

Serve the stew hot, accompanied by crusty bread or oyster crackers for dipping.

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