Description
This comforting Oyster Stew features fresh shucked oysters simmered gently in a creamy broth infused with aromatic vegetables, white pepper, and a touch of thyme. Enhanced with optional sherry and hot sauce, it’s a cozy, flavorful dish perfect for a quick yet elegant meal. Serve with crusty bread to soak up the rich, luscious stew.
Ingredients
Scale
Oyster Stew Ingredients
- 1 pint fresh oysters, shucked (reserve the oyster liquor)
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 celery stalks, finely chopped
- 1 clove garlic, minced
- 2 cups whole milk
- 1 cup heavy cream
- 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)
- 1 tablespoon sherry or white wine (optional, for added depth)
- Crusty bread, for serving
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the finely chopped onion and celery, cooking until softened and translucent, about 5 minutes.
- Add Garlic: Stir in the minced garlic and continue cooking for another 1 to 2 minutes until fragrant but not browned.
- Add Dairy: Pour in the whole milk and heavy cream, stirring to combine everything well. Bring the mixture to a gentle simmer over medium-low heat, taking care not to let it boil which could curdle the dairy.
- Season and Simmer: Add the reserved oyster liquor, salt, white pepper, ground thyme, and hot sauce if using. Stir and allow the stew to simmer gently for 5 to 7 minutes to let the flavors meld together.
- Add Oysters: Carefully add the fresh oysters into the pot and simmer for an additional 3 to 4 minutes, just until the oysters are cooked through and tender. Avoid overcooking as the oysters can become rubbery.
- Finish with Sherry: If desired, stir in the sherry or white wine to enhance the stew’s depth of flavor, then remove from heat.
- Serve: Ladle the oyster stew into bowls, garnish with freshly chopped parsley, and serve immediately with crusty bread for dipping.
Notes
- Do not boil the stew after adding the dairy to prevent curdling.
- Overcooking oysters can make them tough and rubbery; cook just until they curl slightly.
- Sherry or white wine adds a lovely depth but is optional.
- Adjust salt and pepper to your taste, especially depending on the saltiness of the oyster liquor.
- For a spicier kick, increase the amount of hot sauce or add a pinch of cayenne pepper.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
