Description
This classic Oyster Stew recipe features fresh oysters simmered gently in a rich, creamy broth infused with aromatic vegetables, herbs, and a touch of sherry. Perfectly comforting and elegant, this stew is quick to prepare and serves as a warming starter or light meal paired with crusty bread.
Ingredients
Scale
Seafood
- 1 pint fresh oysters, shucked (reserve the oyster liquor)
Dairy
- 2 tablespoons unsalted butter
- 2 cups whole milk
- 1 cup heavy cream
Vegetables & Aromatics
- 1 small onion, finely chopped
- 2 celery stalks, finely chopped
- 1 clove garlic, minced
Seasonings & Herbs
- 1/2 teaspoon salt (to taste)
- 1/4 teaspoon white pepper (or black pepper)
- 1/4 teaspoon ground thyme
- 1/4 teaspoon hot sauce (optional, for a kick)
- 1 tablespoon fresh parsley, chopped (for garnish)
Alcohol (Optional)
- 1 tablespoon sherry or white wine (optional, for added depth)
Accompaniment
- Crusty bread, for serving
Instructions
- Sauté Vegetables: In a large pot, melt the unsalted butter over medium heat. Add the finely chopped onion and celery, cooking until they soften and become translucent, about 5 minutes.
- Add Garlic: Stir in the minced garlic and sauté for another 1-2 minutes until fragrant, being careful not to burn it.
- Add Dairy and Simmer: Pour in the whole milk and heavy cream, stirring well to combine. Bring the mixture to a gentle simmer over medium-low heat, being careful not to let it boil, which can curdle the dairy.
- Season the Broth: Add the reserved oyster liquor along with the salt, white pepper, ground thyme, and optional hot sauce. Stir to combine and continue simmering for 5-7 minutes to let the flavors meld.
- Cook the Oysters: Carefully add the fresh oysters to the pot. Simmer for an additional 3-4 minutes, just until the oysters are cooked through and tender. Avoid overcooking, which can make them tough.
- Add Optional Sherry: If desired, stir in the sherry or white wine for added flavor complexity and heat through for a minute.
- Serve: Remove the pot from the heat. Ladle the stew into bowls, garnish with chopped fresh parsley, and serve immediately with crusty bread for dipping.
Notes
- Do not boil the stew to prevent dairy from curdling and oysters from becoming tough.
- Use fresh oysters and reserve their liquor for best flavor.
- Optional hot sauce adds a subtle heat to balance the creamy broth.
- Sherry or white wine are optional but enhance the depth of flavor.
- Serve immediately for the best texture and taste.
