The Best Oyster Stew Youll Ever Have Recipes

OYSTER STEW RECIPE

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.

GRANDPA'S OYSTER STEW

Steps:

• Stir butter and garlic in stockpot over medium heat until butter begins to brown. Remove garlic and discard.
• Stir shallots into browned butter. Cook and stir until translucent, 5 to 7 minutes.
• Pour sherry over shallots in the stockpot and bring to a boil while scraping any browned bits off of the bottom of the pot. Simmer until liquid is reduced by half, 3 to 5 minutes.
• Pour reserved oyster liquor, milk, and cream into the stockpot; bring mixture to a simmer. Reduce heat to medium-low and stir in oysters; cook until oyster edges begin to ruffle, about 3 minutes. Remove from heat.
• Stir in parsley; season with sea salt to taste. Ladle into bowls and garnish with sweet paprika and oyster crackers.

OYSTER STEW

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.

VIRGINIA OYSTER STEW

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.

NEW YEAR'S OYSTER STEW RECIPE

Steps:

• In a Dutch oven, saute leeks in butter for 10 minutes or until tender. Add the potatoes, water and bouillon; cover and simmer 20 minutes or until potatoes are tender. Cool.
• Transfer to a blender. Cover and process until blended. Return to the pan; stir in the milk, cream, oysters, cayenne, salt and pepper. Cook on low until heated through (do not boil). Garnish with parsley. Yield: 12 servings.

THE BEST OYSTER STEW YOU'LL EVER HAVE

Steps:

• 1. Dice the Onion
• 2. Cut the Potatoes in small cubes
• 3. Put all ingredients in a large stock pot
• 4. Use cans from milk to add water.
• 5. Cook on med heat stirring occasiionally until onions and potatoes are tender.
• 6. Add Salt, Pepper, Onion Powder to taste. *For added tastiness serve with galic toast

OYSTER STEW

Steps:

• Heat butter in a saucepan over medium-low heat. Add onion and celery; cook until softened, about 8 minutes. Do not brown. Add milk, cream, salt, cayenne, white pepper, and liquor. Bring just to a boil; cook, barely simmering, 5 minutes. Add oysters; cook just until edges curl, 3 to 4 minutes. Garnish with paprika; hot sauce, if using; and crackers. Serve.