Oyster Stew
Easy and quick homemade Oyster Stew features juicy, briny oysters in a rich, buttery milk-based broth. It's the most comforting soup that takes less than 30 minutes to make.
Servings: 4 people
Ingredients
- 12 fresh oyster shucked and reserved oyster liquor, or 250grams canned oyster
- 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
Recipe Source: Southern Living
- 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
Serving: 4people | Calories: 127kcal | Carbohydrates: 6g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 197mg | Potassium: 203mg | Fiber: 0.1g | Sugar: 6g | Vitamin A: 406IU | Vitamin C: 1mg | Calcium: 158mg | Iron: 0.3mg