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Creamy, Delicious Oyster Stew | Erica Robbin
Enjoy a warm bowl of creamy, delicious, flavorful oyster stew!
If you enjoy oyster stew but would like a bit of flavor with a traditional recipes, try this recipe, where you can strain the ingredients for a still smooth soup or enjoy as is with a little bit of texture. I enjoy it either way as both are equally delicious.
Serving oyster stew on Christmas Eve is believed to be a tradition originating with Irish immigrants. Being Catholic, they observed refrained from eating meat the evening before religious holidays.
You can serve it with oyster crackers, saltines, or homemade croutons, which is my preference.
Credit: ericarobbin.com
CREAMY, DELICIOUS OYSTER STEW
- 1/4 cup butter, unsalted
- 1/2 small shallot, finely diced
- 1/2 celery stalk, finely diced
- 2 garlic cloves, finely diced
- 1 tablespoon all-purpose flour
- 1/2 cup white wine
- 1 cup heavy whipping cream
- 1 quart milk, any fat content
- 2 dozen oysters, shucked
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1 dried bay leaf
- Croutons for garnish
- Fennel or other green for garnish
CREAMY, DELICIOUS OYSTER STEW
- Melt butter in large pan over medium heat until frothy.
- Add shallot and celery, cook 1 minute, then add garlic and cook for 30 seconds.
- Add flour to create a roux, cook for about 30-60 seconds, just until slightly brown.
- Deglaze pan with wine.
- Add heavy cream and milk, salt, peppers, and bay leaf, cook for about 5 minutes on medium heat.
- Strain if desired and add oysters and cook for about another 5-10 minutes until cooked through.
- Remove from heat, serve in bowls, garnish with croutons and fennel greens.
Enjoy!
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