Description
A creamy and comforting oyster stew made with fresh oysters, milk, cream, and aromatic onions and garlic. This classic seafood soup is gently simmered to preserve the delicate flavors of the oysters and finished with a touch of lemon juice and fresh parsley for brightness. Perfect for a warming meal served with crusty bread or crackers.
Ingredients
Scale
Oyster Stew Ingredients
- 1 pint fresh oysters, with their liquor
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup chicken broth
- ½ teaspoon salt (to taste)
- ½ teaspoon black pepper
- 1/8 teaspoon cayenne pepper (optional, for a little heat)
- 1 tablespoon fresh parsley, chopped (for garnish)
- 1 tablespoon lemon juice (optional, for added freshness)
Instructions
- Sauté Onions and Garlic: In a large pot, melt butter over medium heat. Add the finely chopped onion and cook until softened, about 3-4 minutes. Next, add the minced garlic and sauté for another 30 seconds until fragrant, being careful not to burn the garlic.
- Add Liquids: Pour in the chicken broth, whole milk, and heavy cream into the pot. Stir gently to combine all ingredients evenly. Bring the mixture to a gentle simmer on medium-low heat, ensuring it does not reach a boil to prevent milk from curdling.
- Add Oysters and Seasoning: Add the fresh oysters along with their liquor into the pot. Season the stew with salt, black pepper, and the optional cayenne pepper for a subtle kick. Stir gently and allow the stew to cook for 3-5 minutes until the oysters are just heated through and start to curl at the edges.
- Final Touches: Taste the stew and adjust the seasoning as needed by adding more salt or pepper. For a fresh and bright finish, stir in a tablespoon of fresh lemon juice if desired.
- Serve: Ladle the oyster stew into bowls and garnish with the chopped fresh parsley. Serve immediately alongside crusty bread or crackers for a delightful meal.
Notes
- Do not boil the stew as high heat can toughen the oysters and curdle the dairy.
- Use fresh oysters with their liquor for maximum flavor.
- The cayenne pepper is optional and can be omitted for a milder stew.
- Stir gently to avoid breaking up the oysters during cooking.
- Serve immediately for the best texture and taste.
