Oyster Stew Recipe
Ingredients:
4 tablespoons (1/2 stick) unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
1 pint (16 oz) fresh shucked oysters, with their liquor
2 cups whole milk, at room temperature
1 cup heavy cream, at room temperature
Salt and freshly ground black pepper, to taste
1/4 teaspoon cayenne pepper (optional, for a hint of heat)
2 tablespoons fresh parsley, chopped (for garnish)
Oyster crackers or crusty bread, for serving
Instructions:
Prepare the Oysters:
Place the oysters in a bowl, ensuring they are free of any shell fragments.
Strain the oyster liquor through a fine-mesh sieve to remove any grit, and set it aside.
Sauté Aromatics:
In a large saucepan or pot, melt the butter over medium heat.
Add the finely chopped onion and sauté until translucent, about 3–4 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add Dairy and Oyster Liquor:
Pour in the strained oyster liquor, whole milk, and heavy cream.
Stir gently to combine and heat the mixture over medium-low heat, ensuring it does not come to a boil to prevent curdling.
Add Oysters:
Once the mixture is hot and steamy (but not boiling), add the oysters.
Cook the oysters gently until their edges begin to curl, indicating they are done. This should take about 3–4 minutes.
Season the Stew:
Season the stew with salt, freshly ground black pepper, and cayenne pepper (if using) to taste.
Stir well to incorporate the seasonings evenly.
Serve:
Ladle the hot oyster stew into bowls.
Garnish with freshly chopped parsley for a touch of color and freshness.
Serve immediately with oyster crackers or slices of crusty bread on the side.
Tips:
Avoid Boiling: Keep the heat at medium-low to prevent the dairy from boiling, which can cause curdling.
Freshness: Use the freshest oysters available for the best flavor.
Variations: Some traditional recipes include a splash of sherry or Worcestershire sauce for added depth of flavor.