Oyster Stew
Creamy, smooth Oyster Stew! If you love oysters but haven't tried them in a stew this recipe is for you! All that briny goodness in a silky broth!
Servings: 4 servings
Calories: 387kcal
Equipment
Ingredients
- 2 tablespoons unsalted butter
- ½ cup yellow onion diced fine
- 1 rib celery diced fine
- 1 clove garlic crushed
- ¼ teaspoon celery salt
- ¼ teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1 tablespoon all-purpose flour
- 4 cups half and half
- 8 ounces fresh raw oysters packed in their brine
- ½ teaspoon Worcestershire sauce
- 1 tablespoon finely minced chives
Instructions
- Melt butter in large sized saucepan or pot over medium heat. Add onion, celery, and garlic and cook until translucent, about 4-5 minutes. Add in celery salt, black pepper, and cayenne and cook for 30 seconds.
- Sprinkle in flour and cook for 1 minute. Slowly stream in half and half, about ¼ cup at a time, stirring vigorously to ensure a smooth paste. Once all the half and half has been added, bring to a gentle simmer and continue cooking for about 7-8 minutes, stirring occasionally. Do not let come to a boil, as milk will curdle.
- Add in oysters and their brine and cook until the thin edges of the oysters start to ruffle, about 5-6 minutes. Stir in Worcestershire sauce and taste for seasoning. Finish with chives and serve immediately with crusty bread or oyster crackers.
Notes
- Mind the Simmer, Skip the Boil: Keep an eye on your stew and make sure it never reaches a full boil. If it does, you might end up with curdled milk – and nobody wants that. A gentle simmer is all you need!
- Use the Oyster Brine: Don't even think about tossing out that oyster brine! It's packed with flavor and adds that extra hint of the sea to your stew. Straining it away would be a total waste.
- Don't Scrape the Bottom of the Pan: If you find your oyster stew sticking to the bottom of the pan, don't panic. Simply pour the stew into another pan, leaving the burned part behind. This way, you keep all the good stuff and none of the scorched bits.
- Slowly add the Flour and Half and Half: Take your time when adding the flour and half and half. Rushing might leave you with lumps. A slow, steady sprinkle of flour and a gradual pour of the liquid will give you that silky, smooth texture.
Nutrition
Calories: 387kcal | Carbohydrates: 14g | Protein: 8g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 102mg | Sodium: 310mg | Potassium: 378mg | Fiber: 0.5g | Sugar: 11g | Vitamin A: 1099IU | Vitamin C: 5mg | Calcium: 273mg | Iron: 1mg