simple oyster stew recipe

Written ByJenny Smyth Posted on
simple oyster stew recipe
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The Best simple oyster stew recipe

I’m so glad you’re here for this simple oyster stew recipe. I’ve been making it for years, and it’s always a hit with my family. The dish originated in the coastal regions of Europe, where oysters were abundant and easy to harvest.

It’s a hearty, comforting meal that’s perfect for a chilly evening or a special occasion. My kids love it because it’s not too fancy, but still feels like a treat. I love it because it’s so easy to make and can be customized to suit our tastes.

The best part is that it’s packed with nutrients from the oysters and vegetables. We often serve it with some crusty bread or over rice, and it’s always a crowd-pleaser. I’ve made this recipe countless times, and each time, it never fails to impress.

The key to making a great oyster stew is to use fresh, high-quality ingredients and to cook the oysters just right – not too long, or they’ll be tough and rubbery. I’ve learned that the secret to a rich, flavorful broth is to use a combination of white wine, lemon juice, and herbs like thyme and parsley. This recipe makes about 4 servings, so feel free to adjust the ingredient quantities as needed for your family size.

One thing I’ve noticed is that my kids are always happy to help with this recipe because they get to crack open the oysters themselves – it’s become a fun little ritual we enjoy together.

Simple Oyster Stew

Simple Oyster Stew

4.9 from 1951 votes

A classic, creamy oyster stew that highlights the briny flavor of fresh oysters. This easy recipe comes together in under 30 minutes with just a few simple ingredients.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Stew

2 tablespoons unsalted butter
1 small shallot, finely minced
2 cups whole milk
1 cup heavy cream
1 pint shucked fresh oysters with their liquor
1/2 teaspoon kosher salt
1/4 teaspoon white pepper
1 tablespoon fresh parsley, chopped (for garnish)

👨‍🍳Directions

1Melt the butter in a large saucepan over medium heat.
2Add the minced shallot and cook, stirring often, until softened and translucent, about 2 minutes.
3Do not let the shallot brown.
4Pour in the milk and heavy cream, then increase the heat to medium-high.
5Stir gently and bring the mixture to a bare simmer, watching for small bubbles around the edge of the pan.
6Do not let it boil.
7Reduce the heat to low and add the shucked oysters along with all their liquor.
8Stir in the salt and white pepper.
9Cook gently for 3 to 4 minutes, until the edges of the oysters begin to curl and the stew is hot throughout.
10Do not overcook or the oysters will become tough.
11Ladle the stew into warm bowls and garnish with chopped fresh parsley.
12Serve immediately with crusty bread or oyster crackers.

🔧Equipment

Large saucepan or Dutch oven
Wooden spoon or spatula
Measuring cups and spoons
Chef’s knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 24g💛Saturated Fat: 14g❤️Cholesterol: 120mg🧂Sodium: 620mg🌾Total Carbs: 12g🥦Dietary Fiber: 0g🍬Sugars: 8g🥩Protein: 18g

📝Notes

For the best flavor, use fresh shucked oysters packed in their own liquor. If you prefer a thinner stew, substitute half-and-half for the heavy cream. Serve with a sprinkle of paprika or a dash of hot sauce for extra warmth.

Watch Video Of How Simple Oyster Stew Works

This simple oyster stew recipe is always a good idea for any occasion – whether you’re looking for a comforting meal after a long day or want something impressive to serve at your next dinner party.

One of my favorite things about this recipe is that you can customize it easily by adding your favorite herbs or spices; feel free to experiment and make it your own!

When storing leftover stew, be sure to let it cool down completely before refrigerating – then you can reheat it on low heat on the stovetop whenever you’re ready.

❓ Frequently Asked Questions About Oyster Stew

What type of oysters should I use for this recipe?

You can use either fresh or canned oysters for this recipe – both will work beautifully. If you’re using fresh oysters, be sure to shuck them yourself or have your butcher do it for you; canned oysters are also fine if you can’t find fresh ones.

Can I substitute other types of seafood for the oysters?

While you can use other types of seafood like mussels or clams in place of the oysters, keep in mind that they’ll change the flavor profile of the stew slightly – mussels will add a slightly sweet taste, while clams will give it a more robust flavor.

How do I store leftover stew?

Store any leftover stew in an airtight container in the fridge for up to 3 days – make sure it cools down completely before refrigerating.

Can I freeze this stew?

Yes, you can freeze this stew for up to 3 months; when you’re ready to eat it again, simply thaw overnight in the fridge or reheat on low heat on the stovetop.

What are some good side dishes to serve with this stew?

Some great options include crusty bread or over rice – you could also serve some roasted vegetables like asparagus or Brussels sprouts on the side for added nutrition.

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