Oyster Stew Recipe


1 pint oysters,, fresh, packed in their juice

3 tablespoons butter

1 sweet onion, chopped

3 cups whole milk

1 cup half-and-half

salt and pepper, to taste


Drain juice from oysters into small bowl. Set aside.

Add butter to large saucepan. Heat on medium-low heat until melted.

Add chopped onions and cook until translucent and tender, about 8 to 10 minutes.

Add oyster liquor and cook until mostly reduced, about 10 minutes.

Stir in milk and half-and-half and heat to simmer. Do not allow to boil as it will cause your milk to curdle.

Add oysters and continue on simmer until outer edges of oysters curl, about 8 minutes.

Remove from the heat, allow to cool slightly, and add salt and black pepper, to taste.

Serve with mini saltines or oyster crackers.

Nutrition Information:

Calories: 297kcal | Carbohydrates: 18g | Protein: 9g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 70mg | Sodium: 191mg | Potassium: 474mg | Fiber: 1g | Sugar: 16g | Vitamin A: 779IU | Vitamin C: 5mg | Calcium: 316mg | Iron: 1mg

Frequently Asked Questions:

What type of oysters should I use for this recipe?

You can use fresh oysters that are typically sold in pint-sized containers.

Ensure they are packed in their juice for the best flavor.

Canned or jarred oysters are also an option if fresh oysters are not available.

Can I use pre-shucked oysters for convenience?

Yes, you can use pre-shucked oysters if you prefer to skip the shucking process.

Just be sure to retain the oyster liquor (juice) that comes with them for flavor.

What is the purpose of cooking down the oyster liquor with onions?

Cooking down the oyster liquor with onions helps concentrate the flavor of the oysters and infuses it into the stew.

This step adds depth and richness to the broth.

Can I use a milk substitute, like almond milk, for this recipe?

While you can use non-dairy milk alternatives, keep in mind that they may impart a different flavor and texture to the stew.

Traditional whole milk and half-and-half contribute to the creamy richness of oyster stew, but you can experiment with substitutes if needed.

What are the best sides or garnishes to serve with Oyster Stew?

Oyster stew is often served with sides like mini saltines or oyster crackers for added texture and saltiness.

Some people also enjoy it with a sprinkle of fresh chopped parsley for color and freshness.

Can I use canned or jarred oysters instead of fresh ones?

Yes, you can use canned or jarred oysters as a convenient alternative to fresh oysters.

Just make sure to retain the oyster liquor (juice) that comes with them for flavor.

What is oyster liquor, and why is it important for this recipe?

Oyster liquor is the natural juice that comes with fresh or canned oysters.

It’s important because it adds a rich and briny oyster flavor to the stew, enhancing its overall taste.

Is it necessary to use both whole milk and half-and-half, or can I use one type of dairy for the entire recipe?

Using both whole milk and half-and-half creates a creamy and rich texture in the stew.

However, you can use one type of dairy if desired, but it may affect the final consistency and richness of the stew.

Can I make this stew in advance and reheat it later?

Yes, you can make the stew in advance and reheat it gently over low heat.

Just be careful not to boil it, as boiling can cause the milk to curdle.

Stirring frequently while reheating can help prevent curdling.

What are some common variations or additions to traditional Oyster Stew?

Oyster stew is versatile, and you can customize it to your taste.

Some common variations include adding celery, potatoes, bacon, or a dash of hot sauce for extra flavor.

Experimenting with these additions can create unique versions of this classic dish.

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