Oyster Stew

This dish is tightly entwined with memories of my parents, especially my dad. Oyster stew was a dish he would make for the family and I can vividly recall as a young child going from ‘Ewww, I’ll never eat that’ to ‘Wow, this is so good’. I can still see all seven of us sitting at the table with the large pot in the middle while my mom ladled and passed out each bowlful. Oyster crackers were passed around; some floated theirs, others crushed and mixed them in, while others enjoyed them on the side. Tabasco sauce was passed around as well… with most of us avoiding it when we were small, but coming to enjoy it as we got older. What was just a simple meal at the time has become a fond memory of family for me. I have crafted this recipe from both research and memories of watching my dad make this dish. Of course, it would not be complete if I did not add my own minor tweaks as well. This recipe is also timely for those that celebrate Christmas Eve with a seafood menu or enjoy ringing in the New Year with this unique comfort food. It is simple to make and yet so delicious, you will wonder how you got along without this dish in your repertoire!

And thanks Dad… this one is for you!

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Oyster Stew

Prep time: 15 mins

Cook time: 25 mins

Total time: 40 mins

Serves: 1

Ingredients

8 oz shucked extra small oysters
2 tbsp unsalted butter
1 oz shallot, finely diced
1 oz celery, finely diced (approximately 1 rib)
1 small garlic clove, minced
⅛ tsp white pepper
⅛ tsp cayenne pepper (optional)
⅛ tsp tarragon
1 cup heavy cream
¾ cup whole milk
1 tbsp sherry (optional)
pepper sauce, oyster crackers, and chopped parsley for garnish

Instructions

Drain the oysters in a small sieve and reserve the liquid (oyster liquor).
In a small saucepan over Medium heat, melt the butter.
Add the celery and shallots, cook for 5 minutes to soften, stirring occasionally.
Add garlic and cook for 1 minute.
Reduce the heat to Medium-Low then add the cream and milk, stirring to combine. Do not leave the pan unattended! Milk and cream can easily boil over and catch fire!
Add the spices, sherry (if desired), and reserved oyster liquor, stirring to combine.
Heat the mixture to nearly a simmer stirring regularly, approximately 10 minutes.
Salt to taste.
Typically salt is not needed if the oysters are fresh and briny.
Add the oysters and cook them gently until the frills begin to curl, approximately 5 minutes.
Serve in a large bowl, garnished with chopped parsley, oyster crackers, and/or pepper sauce.

Drain the oysters in a small sieve and reserve the liquid (oyster liquor).

In a small saucepan over Medium heat, melt the butter.

Add the celery and shallots, cook for 5 minutes to soften, stirring occasionally.

Add garlic and cook for 1 minute. Reduce the heat to Medium-Low then add the cream and milk, stirring to combine. Be sure to not leave the pan unattended! Milk and cream can easily boil over and catch fire!

Add the spices, sherry (if desired), and reserved oyster liquor, stirring to combine.

Heat the mixture to nearly a simmer, approximately 10 minutes. Do not boil the mixture! Salt to taste. Typically salt is not needed if the oysters are fresh and briny. Add the oysters and cook them gently until the frills begin to curl, approximately 5 minutes. Serve in a large bowl, garnished with chopped parsley, oyster crackers, and/or pepper sauce.