Description
A velvety blend of tender oysters and aromatic vegetables, enveloped in a creamy base, makes this classic oyster stew a favorite during the holiday season and beyond. It’s a simple yet satisfying dish that brings the essence of the ocean to your dining table.
Ingredients
Scale
- ½ cup butter
- 1 cup minced celery
- 3 tablespoons minced shallots
- 1 quart half-and-half cream
- 2 (12 ounce) containers fresh shucked oysters, undrained
- 1 pinch cayenne pepper, or to taste
- Salt and ground black pepper to taste
Instructions
- Melt the butter in a large pot over medium heat. Add the celery and shallots, and sauté until soft.
- Pour in the half-and-half and gently simmer, avoiding a boil to prevent curdling.
- Add the oysters with their liquor, season with cayenne, salt, and black pepper. Cook until the oysters are just firm, about 6-8 minutes.
Notes
- For a lighter version, substitute half-and-half with whole milk or a mixture of milk and cream.
- Enhance the stew with fresh herbs like parsley or chives before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stewing
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 75mg
Keywords: Oyster Stew