Classic Oyster Stew Recipes
OYSTER STEW
This is best Oyster Stew you ever had! It is elegant and satisfying. I serve it with toasted homemade bread. Serve it quick and hot! Try adding a drop or two of hot sauce in your stew -- it's delicious!
Provided by Buddy Sizemore
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Melt the butter in a large skillet over medium heat, and cook the celery and shallots until shallots are tender.
- Pour half-and-half into a large pot over medium-high heat. Mix in the butter, celery, and shallot mixture. Stir continuously. When the mixture is almost boiling, pour the oysters and their liquid into the pot. Season with salt, pepper, and cayenne pepper. Stir continuously until the oysters curl at the ends. When the oysters curl the stew is finished cooking; turn off the heat and serve.
Nutrition Facts : Calories 555.3 calories, Carbohydrate 13.5 g, Cholesterol 163 mg, Fat 51.1 g, Fiber 0.5 g, Protein 12.7 g, SaturatedFat 31.8 g, Sodium 308.8 mg, Sugar 1.6 g
OYSTER STEW RECIPE
This Oyster Stew Recipe is full of delicious seafood flavor. Get this family favorite oyster stew recipe you are sure to love.
Provided by Robyn Stone | Add a Pinch
Categories Main Course Soup
Time 35m
Number Of Ingredients 6
Steps:
- Drain juice from oysters into small bowl. Set aside.
- Add butter to large saucepan. Heat on medium-low heat until melted.
- Add chopped onions and cook until translucent and tender, about 8 to 10 minutes.
- Add oyster liquor and cook until mostly reduced, about 10 minutes.
- Stir in milk and half-and-half and heat to simmer. Do not allow to boil as it will cause your milk to curdle.
- Add oysters and continue on simmer until outer edges of oysters curl, about 8 minutes.
- Remove from the heat, allow to cool slightly, and add salt and black pepper, to taste.
- Serve with mini saltines or oyster crackers.
NEW ENGLAND OYSTER STEW
My friend Elaine, a New Englander, swore this is the only way to make oyster stew which is traditionally served on Christmas Eve. She flatly said, "Do not use west coast oysters. East coast oysters are preferred; gulf coast oysters may also be used."
Provided by Lorraine of AZ
Categories < 30 Mins
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in a large pot. Add the oysters with their liquor. Heat until the oysters curl.
- Meanwhile heat the whole milk and half-and-half . Add to the pot when the oysters have curled.
- Salt and pepper to taste. The stew will take a lot of seasoning.
- Heat to serving temperature and serve.
VIRGINIA OYSTER STEW
Fresh oysters are a big deal on the Eastern Shore of Virginia, so a classic Oyster Stew has become a Christmas Eve tradition in this part of the country!
Provided by Blair Lonergan
Categories Appetizer Lunch or Dinner
Time 25m
Number Of Ingredients 9
Steps:
- Place milk, cream, salt, pepper and nutmeg in a medium saucepan or soup pot. Warm over medium-low heat, stirring regularly, just until hot (about 10 minutes). Do not boil.
- In a separate skillet, melt butter over low heat. Add the oysters, liquor and Worcestershire sauce. Sauté until the edge of the oysters just begin to curl (2-3 minutes). Transfer the oyster mixture to the pot of milk, and cook over medium-low heat for about 2 more minutes. Do not boil.
- Ladle soup into bowls and garnish with chives or paprika, if desired.
Nutrition Facts : ServingSize 1 cup, Calories 288 kcal, Carbohydrate 14.2 g, Protein 11.9 g, Fat 20.3 g, SaturatedFat 12.1 g, Cholesterol 99.2 mg, Sodium 629.7 mg, Sugar 5.6 g, UnsaturatedFat 5.7 g
OYSTER STEW
Steps:
- In a large saute pan, melt the 4 tablespoons butter. Stir in the flour, stirring constantly and cook for 3 to 4 minutes. Add the onions and celery and cook for 2 minutes. Stir in the milk and oyster liquid. Season the mixture with salt, cayenne and black pepper. Bring the liquid up to a simmer. Simmer the liquid for 3 to 4 minutes. Add the oysters, garlic and parsley. Bring the liquid back up to a simmer and cook for 3 to 4 minutes, or until the oysters curl. Stir in the remaining 2 tablespoons butter and remove from the heat. Ladle the soup into the terrine.
More about "classic oyster stew recipes"
CLASSIC OYSTER STEW - GARLIC & ZEST
From garlicandzest.com
4.2/5 (7)Total Time 20 minsCategory AppetizerCalories 350 per serving
- Set a fine mesh sieve over another small bowl and pour the oyster liquor over the sieve. This will remove any sand or grit from the liquor. Discard solids.
- In a medium saucepan, melt the butter over medium heat. Add the shallots and celery, stirring for 2-3 minutes until vegetables are slightly softened and translucent.
- Turn the heat down to medium low and add the strained oyster liquor, milk, cream and thyme. Heat slowly until broth reaches a simmer (just a few bubbles rimming the pan) Do not boil, to avoid curdling the milk. Taste the broth and adjust seasoning, adding salt and pepper to taste.
CLASSIC OYSTER STEW RECIPE | MYRECIPES
From myrecipes.com
Servings 4-6Total Time 35 mins
- Drain oysters, reserving oyster liquor (about 1 cup). Heat milk and oyster liquor in a small saucepan over medium heat, whisking occasionally to prevent scorching, 3 to 4 minutes or until mixture just begins to steam. Add oysters, and season with desired amount of salt and pepper. Cook 4 to 5 minutes or until the edges of the oysters just begin to curl. Remove pan from heat. Using a slotted spoon, transfer oysters to a plate to prevent them from overcooking.
- Melt butter in a large saucepan over medium heat. Add shallot and garlic, and cook, stirring often, 4 minutes or until tender. Sprinkle flour over shallot mixture, and cook, whisking constantly, 1 to 2 minutes or until completely incorporated and bubbly. Gradually whisk in half-and-half and next 3 ingredients. Bring to a boil, whisking constantly. Gradually stir in reserved milk mixture and oysters. Reduce heat to medium-low, and cook, stirring occasionally, just until warmed through. Season to taste with salt, pepper, lemon juice, and hot sauce. Serve with crackers.
QUICK & EASY OYSTER STEW RECIPE | CAMERON'S SEAFOOD
From cameronsseafood.com
Estimated Reading Time 2 minsTotal Time 35 mins
- When the butter is melted, add the shallots and celery and cook until they are soft, about 5 minutes. Add in the garlic, cayenne, thyme, salt, and pepper, and cook just until you can smell the garlic.
- Now add the heavy cream and milk and cook until your stew just starts to simmer, but is not boiling. Turn down the heat and add your oysters along with the brine they came in. Cook until the oysters just start to turn up around the edges - any longer and your oysters are going to get rubbery.
OYSTER STEW RECIPE - SHE WEARS MANY HATS
From shewearsmanyhats.com
4.4/5 (646)Category Main DishesServings 4Total Time 30 mins
- Heat butter over medium heat in heavy bottom 3-quart saucepan. Add diced onion and saute until tender, about 5 minutes. Grate in garlic (or mince), continue to saute for another 1-2 minutes, being watchful to not burn garlic. Add red pepper, paprika, salt, black pepper, stir to toast about 1 minute.
- Cook over low heat until mixture is hot and beginning to steam, and bubbles just start to appear around the edge. Do NOT allow to come to a boil. Salt and pepper to taste.
CLASSIC OYSTER STEW | BETTER HOMES & GARDENS
From bhg.com
5/5 (36)Calories 342 per servingTotal Time 25 mins
- Drain oysters, reserving liquor. Inspect oysters and remove any bit of shell. Set aside oysters and liquor.
- In Dutch oven heat 4 tablespoons of the butter over medium heat. When butter is melted and bubbling, add onion, celery, and 1/2 teaspoon of the salt, stirring well to coat in butter. Cook slowly, about 10 minutes, stirring often until onion is tender and translucent. Sprinkle flour over vegetable mixture. Cook 2 minutes more, stirring well to blend in the flour. Slowly whisk in the hot milk and cream; ring mixture back to a low simmer, stirring occasionally.
- Meanwhile, in a 12-inch nonstick skillet heat remaining 3 tablespoons butter over medium heat until hot and bubbly. Add drained oysters in a single layer. Sprinkle remaining salt and a few grinds of black pepper. Cook just until oysters begin to curl around the edges and gills are slightly exposed. Transfer oysters to the milk mixture in Dutch oven. Turn off heat.
GRANDMA'S OYSTER STEW | BOBBI'S KOZY KITCHEN
From bobbiskozykitchen.com
Servings 4Estimated Reading Time 5 mins
ANTOINE'S OYSTER STEW IS AN UNAPOLOGETIC CLASSIC - SIPPITYSUP
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Reviews 18Estimated Reading Time 3 minsServings 6
CLASSIC CREAMY FRESH OYSTER STEW RECIPE - PAULA DEEN
From pauladeen.com
Servings 5Total Time 5 mins
RICH, CREAMY OYSTER STEW RECIPE FROM LANA’S COOKING
From lanascooking.com
4.7/5 (3)Total Time 15 minsCategory Soups And StewsCalories 182 per serving
- In a saucepan, combine all ingredients except milk. Heat over medium-low heat just until edges of oysters curl (about 10 minutes).
CLASSIC OYSTER STEW RECIPE - MAGIC SKILLET
From magicskillet.com
Cuisine CanadianCategory DinnerServings 8Total Time 35 mins
- In a large saucepan, heat 1/2 cup of the butter; stir in celery, broccoli florets, leeks, carrots, and onion. Cover tightly and cook over low heat for 30 minutes, stirring occasionally.
- Meanwhile, in a separate saucepan, heat remaining butter over medium heat; whisk in flour and cook for 2-3 minutes. Do not brown. Remove from the heat and gradually whisk in cream and milk. Return to heat and cook until smooth and thickened whisking constantly. Stir sauce into vegetables.
- In another saucepan, combine clams and oysters; cook, uncovered, over low heat for 10 minutes or until oysters start to curl. Add to vegetables mixture and heat through. Season with pepper to taste; garnish each serving with coriander or parsley. Serve oyster stew recipe with whole wheat rolls and sweet butter.
OYSTER STEW RECIPE WITH CANNED OYSTERS - SNACK RULES
From snackrules.com
4.5/5 (78)Total Time 25 minsCategory Devilish FoodCalories 520 per serving
BEST OYSTER STEW RECIPE, WHATS COOKING AMERICA
From whatscookingamerica.net
Cuisine AmericanEstimated Reading Time 2 minsCategory Soup
- The most important factors in preparing Oyster Stew; not boil the milk and do not overcook the oysters. Be careful to avoid overcooking oysters, which causes them to become tough.
- Drain the oysters, reserving their liquor. I like to strain the oyster liquor with a fine strainer to remove any sand.
- In a large pan over medium heat, melt butter. Add oysters and simmer very gently for about 2 to 4 minutes or until the edges of the oysters curl.
- While the oysters are simmering, in a separate saucepan over low heat, slowly heat the milk, cream, and the strained oyster liquor (do not boil).
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5/5 (1)Total Time 20 mins
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