Description
This creamy Oyster Stew is a luxurious blend of tender oysters, velvety milk and cream, and savory aromatics—comforting, coastal, and ready in under 30 minutes.
Ingredients
Scale
- 1 pint shucked oysters with liquor
- 2 cups whole milk
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 1 rib celery, finely chopped
- 1 small shallot or onion, minced
- 1 garlic clove, minced
- Salt, to taste
- Black or white pepper, to taste
- Paprika or chopped parsley (optional, for garnish)
Instructions
- Place a medium saucepan over medium-low heat.
- Melt butter and sauté celery, shallot, and garlic until soft, about 3–4 minutes.
- Strain oyster liquor into the saucepan. Add milk and cream. Heat gently without boiling.
- Add oysters and cook just until the edges curl and they turn opaque, about 3–4 minutes.
- Season with salt and pepper to taste. Stir in a final pat of butter for extra richness.
- Ladle into warm bowls. Garnish with paprika or parsley if desired. Serve immediately.
Notes
- Use fresh oysters when possible for best flavor and texture.
- Never boil the dairy—it can curdle. Heat gently.
- Strain oyster liquor to avoid grit.
- Serve with oyster crackers, crusty bread, or biscuits.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 6g
- Sodium: 510mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 16g
- Cholesterol: 110mg