Description
A comforting and creamy Oyster Stew recipe that is perfect for a cozy night in or a festive Christmas Eve meal. Tender oysters cooked in a rich, flavorful broth of milk and cream, seasoned with aromatic garlic and shallots, and finished with a hint of cayenne for a touch of warmth.
Ingredients
Scale
Ingredients:
- 1 pint fresh shucked oysters (with their liquor)
- 4 tbsp unsalted butter
- 1 small shallot or onion, finely chopped
- 1 clove garlic, minced
- 2 cups whole milk
- 1 cup heavy cream
- Salt and black pepper to taste
- 1/8 tsp cayenne pepper or a few dashes of hot sauce (optional)
- Chopped fresh parsley or chives for garnish
Instructions
- In a medium saucepan, melt the butter over medium heat. Add the chopped shallot (or onion) and sauté until soft and translucent, about 3–4 minutes.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Pour in the oyster liquor (strain if needed) and bring to a gentle simmer. Add the milk and cream, stirring frequently. Cook over medium-low heat until hot, but do not let it boil.
- Add the oysters and simmer gently for 2–3 minutes, or until the edges curl and the oysters are just cooked through.
- Season with salt, black pepper, and cayenne or hot sauce if using.
- Remove from heat and let sit for a minute or two to develop flavor. Serve hot, garnished with fresh herbs and crackers on the side.
Notes
- Oyster stew is traditionally served on Christmas Eve in many coastal regions.
- Be careful not to overcook the oysters—they should be tender, not rubbery.
- Use fresh oysters for best flavor, but high-quality jarred oysters also work.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American – Southern/Coastal
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 6 g
- Sodium: 430 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0 g
- Protein: 13 g
- Cholesterol: 105 mg
