Classic Oyster Stew

I just love the flavor and simplicity of oyster stew. It’s definitely one of the things I look forward to when the weather turns chilly, but it’s not just a much loved cold weather friend. What Christmas celebration would be complete without a steaming bowl of plump briny oysters in a silky smooth broth of seasoned cream? Like many families, oyster stew is one of our traditional Christmas Eve indulgences. There are many versions of how oyster stew became a Christmas Eve tradition in the U.S., but, truth be told, I’m not so worried about how it came about, I’m just happy that it did.

Of course, please don’t limit your enjoyment of this wonderful stew to that one magical night of the year. It’s a delicious meal that can be prepared even on a busy weeknight. Cool weather is the perfect time to snuggle up to a warm bowl of oyster stew.

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Classic Oyster Stew

Sometimes a few simple ingredients and a return to the basics is all that's needed to create something truly magnificent, and this Classic Oyster Stew is definitely a great example of how true that can be.

Servings

Ingredients

• 2 pints shucked oysters, in their liquid
• 6 Tbsp butter
• 3 Tbsp finely minced shallots
• 1 small garlic clove, finely minced
• Kosher salt, to taste
• freshly ground black pepper, to taste
• pinch cayenne pepper, or to taste
• 4 cups whole milk
• 2 cups heavy cream

Servings Ingredients 2 pints shucked oysters, in their liquid 6 Tbsp butter 3 Tbsp finely minced shallots 1 small garlic clove, finely minced Kosher salt, to taste freshly ground black pepper, to taste pinch cayenne pepper, or to taste 4 cups whole milk 2 cups heavy cream

Instructions

1. Remove the oysters from their liquid, one at a time, checking carefully for bits of shell or sand. Place a piece of cheese cloth in a fine strainer or sieve and pour the liquid through to remove any sand. Chill the liquid and the oysters separately.
2. In a 3 to 4-quart saucepan or Dutch oven, melt the butter over medium heat; stir in the minced shallots and saute until they are softened and translucent. Add the garlic, a few pinches of kosher salt, some freshly ground black pepper, and a pinch of cayenne pepper. Continue sauteing for an additional 30 seconds. Stir in the whole milk, heavy cream, and strained oyster liquid. Bring the mixture to a simmer. Cook for 2 minutes, being careful not to let the mixture boil over; keep the heat no higher than a gentle bubble.
3. Reduce the heat down so the liquid barely bubbles. Stir in the oysters and cook for a minute or two; just until the edges of the oysters begin to curl. Don't overcook or the oysters will get tough and chewy. Serve immediately.

Recipe Notes

Some people like to serve their oyster stew with a little butter on the top, it definitely adds a nice touch.

Serve with oyster crackers or crusty bread.