Oyster Stew
10m prep 15m cook 25m ready
About 4 cups; 3 servings We recommend buying shucked oysters for this recipe: shucking dozens of oysters can get old (and expensive). To shuck live oysters, see here.
Ingredients
- 4 tablespoons (½ stick) butter
- 1 celery rib, minced
- ½ small onion or white leek bottom, well cleaned and minced
- 1 garlic clove, minced
- 1 to 1 ½ pints shucked oysters, coarsely chopped, with their liquor (20 to 30 large or extra-large oysters in the shell)
- 1 ½ cups milk
- ½ cup heavy cream
- ½ teaspoon salt
- ⅛ teaspoon white pepper or sweet paprika
- 2 tablespoons chopped parsley
Let's Cook
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Step 1.
Combine in a pot or large saucepan over medium-low heat: 4 tablespoons (½ stick) butter; 1 celery rib, minced; ½ small onion or white leek bottom, well cleaned and minced; 1 garlic clove, minced
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Step 2.
Cook, stirring, until the butter is melted and the onion and celery are tender but not browned, about 7 minutes. Remove from the heat and stir in: 1 to 1 ½ pints shucked oysters, coarsely chopped, with their liquor (20 to 30 large or extra-large oysters in the shell); 1 ½ cups milk; ½ cup heavy cream; ½ teaspoon salt; ⅛ teaspoon white pepper or sweet paprika
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Step 3.
Set over medium heat and stir frequently. When the milk is steaming and the oysters float, add: 2 tablespoons chopped parsley
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