Oyster Stew Recipe
Oyster Stew is the perfect thing to knock the chill off on a cold day.
On a chilly day before lunch hits, I start craving a warm bowl of something. Soup, stew, chili … they’re all good! One of our favorites is Oyster Stew. Oyster Stew has been something that both Randy and I grew up eating. If it was during a month with an “R” in it, then it was prime time for Oyster Stew.
If you’ve never had Oyster Stew, there’s nothing quite like it. Although our kids have yet to acquire the taste, Randy and I still enjoy it a couple of times a year, especially during the holidays.
Oyster Stew is easy to prepare, and pretty quick too. Being watchful to not allow the milk to come to a simmer, and not overcooking the oysters is about as difficult as it gets. It’s easy cooking, y’all. I promise! Get to cooking and warm up to a bowl!
A few Oyster Stew Recipe tips:
- I have found some Oyster Stews to be bland. This Oyster Stew recipe is well-seasoned. If spiciness is a concern, adjust accordingly.
- A double boiler is helpful in avoiding scorching the milk, but it isn’t totally necessary. The most important thing is to be mindful while waiting for the milk to heat up. Don’t go off and decide to start recaulking your bathroom or change the oil in your car while you wait for it to slowly heat up. Just be patient. Once the milk has been added it should only take about 15 minutes or so on a low temp for it to begin to show bubbles around the edges.
- Fresh shucked oysters are the best. The rule of thumb is that fresh oysters are best in the United States during the months that contain an “R.”
- If fresh shucked oysters are not an option, look for shucked oysters that are NOT smoked and have been packed in water.
- Shucked oysters can be frozen for up to 6 weeks. So grab a couple of pints when you find them fresh and at a good price to enjoy at a later date.
- 4 tablespoons butter
- 1 large onion, finely diced
- 2 garlic cloves
- ¼ teaspoon red pepper
- ¼ teaspoon paprika
- ¼ teaspoon salt
- ½ teaspoon ground black pepper
- 6 cups whole milk or half and half
- 1 teaspoon dried parsley
- 16 ounces fresh raw oysters, undrained
- Heat butter over medium heat in heavy bottom 3-quart saucepan. Add diced onion and saute until tender, about 5 minutes. Grate in garlic (or mince), continue to saute for another 1-2 minutes, being watchful to not burn garlic. Add red pepper, paprika, salt, black pepper, stir to toast about 1 minute.
- Drain oysters and reserve liquid (oyster liqueur).
- Reduce heat to low, add milk, parsley and oyster liqueur.
- Cook over low heat until mixture is hot and beginning to steam, and bubbles just start to appear around the edge. Do NOT allow to come to a boil. Salt and pepper to taste.
- Add oysters and continue to cook over low heat until oysters begin to curl on edges.