Description
This classic Oyster Stew recipe features fresh oysters simmered gently in a creamy broth enriched with butter, onions, celery, and a hint of sherry. Perfectly seasoned with thyme and a touch of hot sauce for a subtle kick, it’s a comforting dish best served with crusty bread for dipping.
Ingredients
Scale
Seafood
- 1 pint fresh oysters, shucked (reserve the oyster liquor)
Dairy
- 2 tablespoons unsalted butter
- 2 cups whole milk
- 1 cup heavy cream
Vegetables & Aromatics
- 1 small onion, finely chopped
- 2 celery stalks, finely chopped
- 1 clove garlic, minced
Seasonings
- 1/2 teaspoon salt (to taste)
- 1/4 teaspoon white pepper (or black pepper)
- 1/4 teaspoon ground thyme
- 1/4 teaspoon hot sauce (optional)
Liquids & Garnish
- 1 tablespoon fresh parsley, chopped (for garnish)
- 1 tablespoon sherry or white wine (optional)
- Crusty bread, for serving
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add finely chopped onion and celery and cook until softened, about 5 minutes, stirring occasionally to avoid browning.
- Add Garlic: Stir in the minced garlic and continue cooking for 1 to 2 minutes until fragrant but not browned, to release its aroma into the base.
- Combine Dairy: Pour in the whole milk and heavy cream, stirring to mix well. Bring the mixture to a gentle simmer over medium-low heat, ensuring it does not reach a boil to prevent curdling.
- Season & Simmer: Add the reserved oyster liquor, salt, white pepper, ground thyme, and hot sauce if using. Stir carefully and let the stew simmer gently for 5 to 7 minutes to allow the flavors to meld and deepen.
- Add Oysters: Gently add the fresh oysters to the simmering stew. Cook them for 3 to 4 minutes, just until they are cooked through and tender. Avoid overcooking as oysters can become tough.
- Enhance Flavor (Optional): Remove the pot from heat and stir in sherry or white wine if desired. This adds complexity and depth of flavor to the stew.
- Serve: Ladle the hot oyster stew into serving bowls. Garnish with freshly chopped parsley and serve immediately alongside crusty bread for dipping and enjoying every creamy, briny bite.
Notes
- Be careful not to boil the stew after adding milk and cream as it can curdle.
- Use fresh oysters for the best flavor and texture; canned oysters will alter the taste and consistency.
- The optional hot sauce adds a subtle heat but can be omitted for a milder stew.
- Sherry or white wine is optional but recommended for added depth of flavor.
- Serve immediately as the stew is best enjoyed fresh and warm.
