A simple, elegant oyster stew for any dinner, party, or holiday.
Hector Sanchez
Classic oyster stew is a comforting, simple dish that featuresoysterscooked in a creamy broth.
Talk with your fishmonger about what types are available.
Credit:Hector Sanchez
To customize this classic stew, consider these additions:
Can I Make Oyster Stew Ahead?
Oyster stew is best served shortly after cooking for the freshest flavor and best texture.
If you do need to prepare it ahead, cook without adding the oysters.
Cool and refrigerate for up to 2 days.
Gently heat through on the stovetop before adding the oysters and cooking as directed.
Note that cooking oysters ahead can lead to a change in texture and flavor once reheated.
Serve with a side salad or steamed vegetables for a well-rounded meal.
Bulk things up with roasted potatoes, rice, pasta,Cheddar biscuits,hush puppies, orcornbread.
And of course, don’t forget the white wine.
Refrigerate in an airtight container for up to 2 days for the freshest flavor.
Reheat gently on the stovetop to avoid giving the oysters a rubbery texture.
Heat only until the mixture reaches 165F, keeping the heat low.
Adjust the seasoning to taste as needed before serving.
Add oysters, and season with desired amount of salt and pepper.
Cook 4 to 5 minutes or until the edges of the oysters just begin to curl.
Remove pan from heat.
Using a slotted spoon, transfer oysters to a plate to prevent them from overcooking.
Make stew:
Melt butter in a large saucepan over medium heat.
Add shallot and garlic, and cook, stirring often, 4 minutes or until tender.
Gradually whisk in half-and-half and next 3 ingredients.
Bring to a boil, whisking constantly.
Add oysters to stew:
Gradually stir in reserved milk mixture and oysters.
Reduce heat to medium-low, and cook, stirring occasionally, just until warmed through.
Oyster stew is made with a more delicate, creamy base.
