Description
A classic and comforting Oyster Stew featuring tender fresh oysters simmered gently in a creamy blend of milk and heavy cream, enhanced with sautéed onions, celery, and a touch of paprika. This easy-to-make stew is perfect for a cozy meal and is traditionally served with oyster crackers.
Ingredients
Scale
Seafood
- 1 pint fresh oysters with liquor
Dairy
- 4 tablespoons unsalted butter
- 4 cups whole milk
- 1 cup heavy cream
Vegetables & Herbs
- 1 small yellow onion, finely chopped
- 1 stalk celery, finely chopped
- 2 tablespoons fresh parsley, chopped
Seasonings
- Salt, to taste
- Black pepper, to taste
- ¼ teaspoon paprika
For Serving
- Oyster crackers
Instructions
- Heat the saucepan: Place a large saucepan over medium heat to prepare for sautéing the vegetables.
- Sauté vegetables: Melt the unsalted butter in the saucepan, then add the finely chopped onion and celery. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5 minutes.
- Add liquids: Stir in the oyster liquor, whole milk, and heavy cream. Warm the mixture gently, making sure it does not reach a boil to preserve the delicate flavors and prevent curdling.
- Cook oysters: Add the fresh oysters to the warmed liquid and cook just until their edges begin to curl, which should take about 2 to 3 minutes. This ensures the oysters are tender and perfectly cooked without becoming rubbery.
- Season the stew: Season the stew with salt, black pepper, and paprika to taste, enhancing the savory and slightly smoky flavor profile.
- Add parsley: Stir in the fresh chopped parsley just before serving to add a burst of freshness and color.
- Serve: Ladle the stew into bowls and serve immediately with oyster crackers on the side for added texture and flavor.
Notes
- Do not let the stew boil after adding the milk and cream to avoid curdling.
- Use fresh oysters with their liquor for the best flavor and authenticity.
- Oyster crackers add a nice crunch and are traditional accompaniments.
- Adjust seasoning according to taste, especially the salt, since oysters and their liquor can be naturally salty.
- You can substitute heavy cream with half-and-half for a lighter option, though it may reduce richness.
