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Oyster Stew I

Oyster Stew I recipe image
This traditional Oyster Stew is the epitome of comfort food, offering a luxurious and velvety dining experience. The dish relies on the delicate balance between scalded milk and light cream, creating a silky base that complements the natural brininess of shucked oysters. Seasoned subtly with celery salt, paprika, and fresh pepper, the flavors are clean and sophisticated without overpowering the main ingredient. It is an elegant yet simple meal, perfect for a cozy winter evening or a special weeknight dinner. The key is to cook the oysters gently, ensuring they remain tender and juicy. Serve immediately in heated bowls with oyster crackers for a complete, satisfying meal that feels both nostalgic and refined.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 310.8
Dietary: Gluten-free
Description
This traditional Oyster Stew is the epitome of comfort food, offering a luxurious and velvety dining experience. The dish relies on the delicate balance between scalded milk and light cream, creating a silky base that complements the natural brininess of shucked oysters. Seasoned subtly with celery salt, paprika, and fresh pepper, the flavors are clean and sophisticated without overpowering the main ingredient. It is an elegant yet simple meal, perfect for a cozy winter evening or a special weeknight dinner. The key is to cook the oysters gently, ensuring they remain tender and juicy. Serve immediately in heated bowls with oyster crackers for a complete, satisfying meal that feels both nostalgic and refined.
Ingredients
  • 1 cup Milk
  • 1 cup Light cream
  • 1 pint Shucked oysters
  • 2 tbsp Butter
  • 1/4 tsp Salt
  • 1/4 tsp Celery salt
  • 1 pinch Pepper
  • 1 pinch Paprika
Directions
  1. 1
    Scald the milk and light cream together in a large heavy saucepan over moderately high heat, watching carefully to prevent boiling over.
  2. 2
    Drain the oyster liquor into a separate small saucepan and bring it to a boil.
  3. 3
    Spoon 2 tablespoons of the hot oyster liquor into a third saucepan.
  4. 4
    Add the shucked oysters and butter to the saucepan with the liquor.
  5. 5
    Heat uncovered over moderate heat, swirling the pan gently for 3 to 4 minutes until the edges of the oysters just begin to ruffle.
  6. 6
    Add the cooked oysters and the remaining hot oyster liquor immediately to the hot milk and cream mixture.
  7. 7
    Stir in the salt, celery salt, pepper, and paprika.
  8. 8
    Ladle the stew into heated soup bowls and serve immediately with oyster crackers.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 310.8kcal
% Daily Value *
Total Fat 24.6g38%
Saturated Fat 14.1g71%
Cholesterol 133.2mg45%
Sodium 291.0mg13%
Total Carbohydrate 9.2g4%
Dietary Fiber 0.0g0%
Sugars 4.9g
Protein 14.1g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Do not drain the oysters before cooking; the liquor adds essential flavor to the stew.

Be careful not to boil the milk and cream mixture, as it can curdle. Scalding is sufficient.

Oysters cook very quickly. Overcooking will make them tough and rubbery. Remove from heat as soon as edges ruffle.

Serve immediately while piping hot for the best texture and flavor.

If desired, garnish with a sprinkle of fresh chives or parsley.

Keywords: oyster stew, seafood, cream sauce, comfort food, quick dinner, winter recipe, easy seafood, classic stew, briny flavor, creamy soup, oyster crackers, dairy based, simple recipe, elegant meal, hot stew, shucked oysters, celery salt, paprika, butter, milk, light cream
Read it online: https://www.chefs-mate.com/recipe/oyster-stew-i/