Easy Oyster Stew

This quick recipe for oyster stew launched season four of our Happy Oyster Co. LIVE YouTube Show on New Year’s Day. Aromatic, flavorful and delicious in its simplicity, but watch out you don’t overcook the veggies or boil the broth. We made enough on the show to serve four or three hungry diners.

Ingredients

Chopped shallots, celery, onion, garlic. You decide how many parts of each. Make sure you peel the strings off your celery.

1/2 stick of butter, or thereabouts.

15 or so fresh, raw oysters, shucked. (check out the video for my side-shuck technique)

Oyster liquor (juices from the shucked oysters)

About five cups of broth (equal parts milk and half-and-half, or heavier / lighter to your liking)

Salt and pepper to taste

Equipment

Two long-handled cooking spoons: regular and slotted

Good-sized saucepan or pot

Cooking

Melt butter in a heated saucepan until the magic happens and it clarifies. Add the chopped veggies. Continue cooking and stirring until the vegetables are translucent and soft.

Add and stir in just oyster liquor (juice), reserving the oysters themselves. Now slowly pour in the milky, creamy broth and continue stirring. Add salt and pepper. Go easy on salt. Keep watching and stirring on a slow simmer for several minutes.

Add those oysters. Keep stirring on a slow simmer. When the edges just start to curl remove from heat and reach for your slotted spoon. Serve the oysters into the bowls first. Follow with the broth.

Pro Tip

A slotted spoon ensures an equal amount of oysters for everyone. Put those in first to satisfy any hungry watchers.

Also, if you’re cooking and chatting, having a story or two handy helps keep guests entertained. We all had a little fun with the tale I shared on the show.