Oyster Stew
 
Prep time
Cook time
Total time
 
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
  1. Drain the oysters in a small sieve and reserve the liquid (oyster liquor).
  2. In a small saucepan over Medium heat, melt the butter.
  3. Add the celery and shallots, cook for 5 minutes to soften, stirring occasionally.
  4. Add garlic and cook for 1 minute.
  5. 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!
  6. Add the spices, sherry (if desired), and reserved oyster liquor, stirring to combine.
  7. Heat the mixture to nearly a simmer stirring regularly, approximately 10 minutes.
  8. Salt to taste. Typically salt is not needed if the oysters are fresh and briny.
  9. Add the oysters and cook them gently until the frills begin to curl, approximately 5 minutes.
  10. Serve in a large bowl, garnished with chopped parsley, oyster crackers, and/or pepper sauce.
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2017/12/16/oyster-stew/