Description
This classic Southern oyster stew offers a creamy, comforting blend of fresh oysters simmered gently in a rich broth of milk and cream, seasoned with onion, garlic, and subtle spices. Perfect for a cozy meal, it highlights the delicate briny flavor of oysters with a smooth, velvety texture, garnished with fresh herbs for a burst of color and freshness.
Ingredients
Scale
Oysters
- 1 pint fresh shucked oysters (with their liquor)
Dairy
- 4 tablespoons unsalted butter
- 2 cups whole milk
- 1 cup heavy cream
Vegetables and Aromatics
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Seasonings
- 1/4 teaspoon celery salt
- 1/4 teaspoon white or black pepper
- Salt to taste
- Pinch of cayenne pepper (optional)
Garnish
- Chopped fresh parsley or chives
Instructions
- Prepare the base: In a medium saucepan, melt the unsalted butter over medium heat. Add the finely chopped onion and cook until soft and translucent, about 3 to 4 minutes. Stir in the minced garlic and continue cooking for 1 minute more to release its aroma.
- Add liquids and season: Pour in the oyster liquor (strained if there are any solids), whole milk, heavy cream, celery salt, pepper, and cayenne pepper if using. Stir well and heat the mixture gently, making sure it stays just below simmering point to avoid boiling.
- Cook the oysters: Add the fresh oysters to the saucepan and continue cooking over low heat until the edges of the oysters curl, typically 3 to 5 minutes. This indicates they are perfectly cooked and tender.
- Adjust seasoning and rest: Taste the stew and add salt as needed. Then remove the pot from heat and let the stew rest for a few minutes to allow the flavors to marry and develop fully.
- Serve: Ladle the oyster stew into bowls and garnish with freshly chopped parsley or chives. Serve alongside crackers or crusty bread for a satisfying meal.
Notes
- Do not let the stew boil; gentle heat prevents oysters from becoming tough and milk from curdling.
- You can substitute half-and-half for a lighter, less rich stew.
- Fresh oysters are key to the best flavor and texture; avoid overcooking.
- This stew is best served fresh but can be reheated gently if needed.
