Virginia Oyster Stew
User Reviews
5
Virginia Oyster Stew
Description
The Virginia Oyster Stew recipe uses whole milk and half-and-half combined with kosher salt, black pepper, and ground nutmeg to create a lightly seasoned creamy base. The milk mixture is warmed gently without boiling to preserve its smoothness. Separately, oysters along with their liquor are sautéed in butter with Worcestershire sauce just until the oyster edges curl, indicating they are cooked through but tender.
The cooked oysters and their flavorful liquid are added to the warm milk broth and heated briefly again to meld the flavors without further boiling, which could toughen the oysters. The seasoning with nutmeg adds a subtle warmth that complements the rich cream and delicate oyster taste.
Chopped chives or a sprinkling of paprika garnish the stew, providing mild herbal or smoky contrast. This oyster stew is suitable for serving as a light first course or small meal, especially in regions where fresh oysters are available.
For larger gatherings or convenience, the recipe can be prepared in a slow cooker by heating the dairy and seasonings first, adding the sautéed oysters afterward and continuing to cook briefly on low heat to maintain texture and warmth for serving.
Ingredients
- 1 ½ cups whole milk at room temperature
- ½ cup half-and-half at room temperature, or heavy cream
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper ground
- ⅛ teaspoon ground nutmeg
- 4 tablespoons butter
- 1 pint oysters liquor included, shucked
- 1 teaspoon Worcestershire sauce
- chives for garnish, chopped, sliced, a dash of
- green onion
- paprika
Instructions
- Place milk, cream, salt, pepper and nutmeg in a medium saucepan or soup pot. Warm over medium-low heat, stirring regularly, just until hot (about 10 minutes). Do not boil.
- In a separate skillet, melt butter over low heat. Add the oysters, liquor and Worcestershire sauce. Sauté until the edge of the oysters just begin to curl (2-3 minutes). Transfer the oyster mixture to the pot of milk, and cook over medium-low heat for about 2 more minutes. Do not boil.
- Ladle soup into bowls and garnish with chives or paprika, if desired.
Notes
- To serve buffet-style, prepare oyster stew in a slow cooker on low heat after sautéing oysters and liquor.
- Do not boil the milk mixture to prevent curdling and maintain creamy texture.
- Oysters are done when edges just start to curl, ensuring tender texture.
- Recipe is adapted from a Virginia cookbook and serves for about 4 portions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people (1 cup per serving)
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 288kcal | 14% |
| Carbohydrates | 14.2g | 5% |
| Protein | 11.9g | 24% |
| Fat | 20.3g | 31% |
| Saturated Fat | 12.1g | 61% |
| Polyunsaturated Fat | 1.4g | 8% |
| Monounsaturated Fat | 4.3g | 22% |
| Cholesterol | 99.2mg | 33% |
| Sodium | 629.7mg | 26% |
| Potassium | 215.7mg | 5% |
| Sugar | 5.6g | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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