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Easy and quick homemade Oyster Stew features juicy, briny oysters in a buttery milk-based broth. It's the most comforting soup that takes less than 30 minutes to make.
Oyster Stew Recipe
Oyster stew is a rich and flavorful soup made with oysters, milk, and butter. It’s a classic dish that has variations in different culinary traditions. It can be enjoyed as an appetizer or as a main course, accompanied by crusty bread, oyster crackers, or croutons. It’s often served as a comforting and elegant dish, especially during colder months.
Why This Recipe Works
It’s quick and easy to prepare. It brings a delicious dish to the tables in less than 30 minutes, making it perfect for busy weekday dinners, or a light and comforting lunch.
All ingredients are accessible and easy to find from local grocery stores.
It’s also a versatile recipe. You can experiment with additional herbs, vegetables (chopped celery), and spices (cayenne pepper) to enhance the flavor to suit your taste.
Recipe Ingredients
This easy oyster stew recipe brings a rich and flavorful dish with only a few ingredients.
- Oysters
- Whole milk
- Salt
- Ground black pepper
- Unsalted butter
- Scallion
- Oyster crackers or croutons, for serving
See the recipe card for full information on ingredients.
How To Make Oyster Stew
The preparation of oyster stew is generally easy and everyone can make it at home with simple ingredients.
First, heat the milk until it starts to bubble on the edges of the pot. Then, add the oysters along with their liquor.
Bring the stew to a simmer and cook until the oysters are just cooked through. Season the stew with salt and pepper.
Finally, stir in butter to add richness and garnished with chopped scallions. Serve immediately with oyster crackers or croutons.
Cooking Tips
Follow the following tips to make the best oyster stew in less than 30 minutes:
- This recipe works for either fresh or canned oysters. If using canned oysters, reserve 1/2 cup of oyster liquor from the can and add to the stew while cooking. The oyster liquor contains the natural juices from the oysters and can enhance the flavor.
- Use low to medium heat when cooking the stew to avoid scalding or curdling the milk. Stir frequently to prevent sticking.
- Do not overcook the oysters, as they can become tough and rubbery. Cook just until the edges of the oysters start to curl and firm up.
Frequently Asked Questions
If you prefer a creamier oyster stew, you may simply substitute the whole milk with heavy cream or half-and-half to enrich the texture.
Allow the oyster stew to cool completely at room temperature, store it in an airtight container, and refrigerate it for up to 2-3 days.
To reheat, transfer the leftover to a saucepan and heat over the stovetop or microwave it until warm.
This recipe has 127 calories per serving.
What To Serve With Oyster Stew
For an easy and wholesome weeknight dinner, I recommend the following recipes:
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Oyster Stew
Ingredients
- 12 fresh oyster (or 250grams canned oyster), shucked and reserved oyster liquor
- 2 cups whole milk
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons scallion, finely chopped
- oyster crackers, or croutons , for serving
Instructions
- Heat the whole milk in a heavy-bottomed pot or saucepan over medium heat. Stir occasionally and cook until the milk begins to bubble around the edges, about 5 minutes.
- Stir in the oysters and their liquor. Continue stirring constantly and cook for 2 to 3 minutes, until the oysters firm up. Season the stew with salt and ground black pepper.
- Turn off the heat and stir in the butter. Sprinkle evenly with chopped scallions. Serve immediately with oyster crackers or croutons.
Video
Notes
- This recipe works for either fresh or canned oysters. If using canned oysters, reserve 1/2 cup of oyster liquor from the can and add to the stew while cooking. The oyster liquor contains the natural juices from the oysters and can enhance the flavor.
- Use low to medium heat when cooking the stew to avoid scalding or curdling the milk. Stir frequently to prevent sticking.
- Do not overcook the oysters, as they can become tough and rubbery. Cook just until the edges of the oysters start to curl and firm up.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
EXCELLENT ! I like to make this on really cold nights for supper. It’s easy and quick to make. I usually use canned oysters and season it with a teaspoon of garlic pepper seasoning.
Hi Bradley, thanks for trying my recipe and for the 5 star rating!
Vou começar a produzir receitas Asiaticas com releitura para sem glúten em minha loja! Amei suas fotos e receitas.
Já comecei com o Ramen do Naruto, todos amaram.
Can I use soya milk instead? Milk is very hard for me to digest though I love oysters. Thank you.
I suggest using lactose-free milk instead of soy milk for a better taste, as soy milk may alter the final dish’s flavor.