Oyster Stew
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
426 kcal
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Course
Main Course, Soup
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Cuisine
North American
Oyster Stew
Description
This recipe begins by gently sautéing diced leeks and celery in butter until translucent to build subtle sweetness and aromatics. Adding thyme and reducing sherry or white wine creates depth, followed by incorporation of flour to form a roux. Gradually whisking in milk and cream produces a thick, creamy base that avoids boiling to maintain smoothness.
Removing the thyme, the mixture is then pureed for even texture before seasoning with salt, pepper, and hot sauce to taste. Adding oysters last and cooking just until their edges curl preserves a tender texture and fresh ocean flavor.
Oyster Stew is served garnished with parsley or paprika, making it suitable as a delicate starter or light meal. Careful temperature control to prevent boiling and straining oyster liquor prevent bitterness and unwanted solids, ensuring a clean, creamy result.
The stew can be doubled to serve more people, and oyster liquor should be used cautiously due to its salt content. Avoid overcooking oysters to maintain their tenderness.
Ingredients
- 4 tablespoon butter
- ¼ c leek white part only, diced ¼"
- ¼ c celery diced ¼"
- 1 thyme sprig
- ¼ c dry sherry or white wine
- 4 tablespoon flour
- 2 c milk whole
- 1 c heavy cream 10% or heavier
- ⅛-1/4 teaspoon tobasco sauce or other hot sauce
- salt White or black pepper as desired, to taste
- black pepper White or black pepper as desired, to taste
- 1 Pint oyster shucked, liquor reserved, cut in pieces if very large
- parsley or paprika for garnish
Instructions
- In a medium saucepan, heat butter on medium-low and gently saute leeks and celery until translucent but not brown.
- Add thyme and saute 1 more minute, then add sherry or wine and reduce by half.
- Reduce heat to low and add in flour, stir until incorporated and cook for 2-4 minutes, until bubbling but not browned and then remove from heat.
- Whisk in milk and cream until smooth. Place pot back on medium low heat, stirring frequently to prevent lumps or burning and cooking until thickened. If you have reserved oyster liquor, strain it into the pot at this point. Do not let milk mixture boil, turn temperature down if needed to keep stew just under a simmer.
- Remove thyme sprig and puree mixture with an immersion blender or very carefully pour into a regular high speed blender and puree. Season to taste with salt (I used ¾ tsp), pepper and hot sauce.
- Add in oysters, stir gently and watch closely. As soon as the edges curl, remove from the heat, serve in bowls garnished with chopped parsley and dust with paprika if desired.
- Serve with crusty bread, oyster crackers or saltines.
Notes
- Never allow the stew to boil; keep heat low to preserve texture and prevent curdling.
- Add oyster liquor before seasoning with salt, adjusting salt carefully as the liquor is naturally salty.
- Strain oyster liquor to remove any shell fragments prior to adding to the stew.
- This recipe can be doubled easily to serve additional servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Calories | 426kcal | 21% |
| Carbohydrates | 15g | 5% |
| Protein | 7g | 14% |
| Fat | 37g | 57% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 117mg | 39% |
| Sodium | 173mg | 7% |
| Potassium | 308mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 1561IU | 31% |
| Vitamin C | 2mg | 2% |
| Calcium | 209mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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