Description
This Oyster Stew is a universal crowd-pleaser with its inviting warmth and delicate flavors.
Ingredients
- Fresh Oysters with Liquor: 1 pint
- Unsalted Butter: 4 tablespoons
- Yellow Onion: 1 small, finely chopped
- Celery: 1 stalk, finely chopped
- Whole Milk: 4 cups
- Heavy Cream: 1 cup
- Fresh Parsley: 2 tablespoons, chopped
- Salt: to taste
- Black Pepper: to taste
- Paprika: ¼ teaspoon
- Oyster Crackers: for serving
Instructions
- Begin by preheating your large saucepan over medium heat. Melt the unsalted butter and then combine the finely chopped onion and celery. Cook for about five minutes, ensuring they soften without browning.
- Introduce the reserved oyster liquor, followed by the whole milk and heavy cream. Warm gently, stirring occasionally, and be careful not to let it boil.
- Add the fresh oysters and cook for 2 to 3 minutes, just until the edges curl.
- Season with salt, black pepper, and paprika. Stir in fresh parsley just before serving.
- Ladle the hot stew into bowls, topping with oyster crackers.
Notes
Ensure that the milk and cream do not come to a boil to prevent curdling. Store leftovers in an airtight container for up to two days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
Nutrition
- Calories: Approximately 350 kcal
- Sodium: 450 mg
- Protein: 10 g