Classic Oyster Stew
A luxurious yet straightforward seafood stew with plump oysters in a silky, buttery broth finished with cream. Ready in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 420
- Protein
- 18g
elegantindulgentamericanoystersilkytenderweekenddate-night
Ingredients
- 1.5 lb oysters, shucked (with liquor reserved)
- 4 tbsp butter
- 2 medium shallots, minced
- ½ cup celery, diced small
- 2 cups chicken broth
- 1 cup heavy cream
- 0 salt and pepper to taste
- 2 tbsp fresh thyme or parsley, chopped (optional)
Instructions
- 1
Melt butter in a large pot over medium heat. Add shallots and celery; cook until soft, ~4 minutes.
- 2
Pour in chicken broth and oyster liquor. Bring to a simmer, then add oysters.
- 3
Simmer until oyster edges curl slightly, ~3 minutes. Do not overcook or they'll toughen.
- 4
Reduce heat to low. Stir in cream and warm through without boiling, ~2 minutes.
- 5
Taste and adjust seasoning with salt and pepper.
- 6
Ladle into bowls. Garnish with fresh thyme or parsley if desired. Serve immediately.
Tools you’ll need
- large pot (4–5 quart)
- cutting board
- chef's knife
- wooden spoon
- ladle
- bowls
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