This oyster stew became a crowd favorite when it was served at one of my dinners with my friends. Tired of the same potato stew or beef stew, my friend decided to make one that she knew will satisfy all of our palates. She wasn’t wrong! Everyone loved her oyster stew!
Our friend over at She Wears Many Hats has this to say about this recipe:
“Oyster Stew is the perfect thing to knock the chill off on a cold day.”
It’s creamy, it’s rich, and it’s warm. The perfect company to a cold evening. I love my stew whenever I am not in the mood for heavy dinner yet I want something satisfying to eat; something that won’t let me get up in the middle of the night just to search for food in the kitchen.
Ingredients:
4 tablespoons Land O Lakes butter
1 large onion, finely diced
2 garlic cloves
¼ teaspoon McCormick red pepper
¼ teaspoon McCormick paprika
¼ teaspoon Morton salt
½ teaspoon McCormick ground black pepper
6 cups Borden whole milk or half and half
1 teaspoon McCormick dried parsley
16 ounces fresh raw oysters, undrained
Instructions:
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.
Drain oysters and reserve liquid (oyster liqueur).
Reduce heat to low, add milk, parsley and oyster liqueur.
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.
Add oysters and continue to cook over low heat until oysters begin to curl on edges.
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Quick Tip: Fresh shucked oysters are the best. The rule of thumb is that fresh oysters are best in the United States during the months that contain an “R.”
Thanks again to She Wears Many Hats for this amazing recipe.
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