Indulge in the delectable symphony of flavors with this collection of oyster stew recipes, each a culinary masterpiece in its own right. Embark on a journey of taste as we explore the classic Oyster Stew with Vegetables, a comforting and hearty dish that combines the briny goodness of oysters with an array of colorful vegetables. Delight in the rich and creamy Southern Oyster Stew, where succulent oysters are enveloped in a velvety broth infused with aromatic herbs and spices. For a taste of coastal elegance, try the New England Oyster Stew, a classic preparation that showcases the natural flavors of oysters in a light and flavorful broth. But if you crave a touch of indulgence, the Oyster Stew Rockefeller is your perfect choice, a luxurious stew where oysters are adorned with a flavorful combination of butter, herbs, and grated Parmesan cheese. No matter your preference, these oyster stew recipes promise a culinary experience that will tantalize your taste buds and leave you craving more.
Here are our top 7 tried and tested recipes!
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
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
CLASSIC OYSTER STEW RECIPE
There are countless versions of this simple, elegant stew. To achieve the perfect texture of just-cooked oysters, poach them in the milk until their edges begin to curl, set aside, and return them to the stew just before serving.
Provided by Southern Living Editors
Categories Oysters
Time 35m
Yield Makes 4 to 6 servings
Number Of Ingredients 15
Steps:
- 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.
OYSTER STEW WITH VEGETABLES
Make and share this Oyster Stew with Vegetables recipe from Food.com.
Provided by Tonkcats
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut up any large vegetables.
- In a 3 quart saucepan combine vegetables, onions, bouillon granules, peppers, bay leaf and 1/2 cup water.
- Bring to boiling.
- Reduce heat. Cover and simmer over medium heat 5 to 7 minutes.
- Do not drain.
- Stir in evaporated milk.
- Heat through.
- Add undrained oysters to vegetable mixture. Cook over medium heat about 5 minutes or until edges of oysters curl, stirring frequently.
- If using canned oysters, just heat through.
- Remove bay leaf.
Nutrition Facts : Calories 245.9, Fat 10.6, SaturatedFat 5.6, Cholesterol 70.7, Sodium 316.3, Carbohydrate 22.1, Fiber 1.9, Sugar 0.5, Protein 16.4
MOM'S OYSTER STEW
Oyster stew is whipped up in a matter of minutes. The fresher the oysters, the better the flavor. A fresh tasty, savory version that's sure to please.
Provided by Kathi Harrison Smith
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Melt the butter in a saucepan over medium heat. Add the garlic, salt and pepper; cook and stir until fragrant, about 5 minutes. Stir in the milk and half-and-half, and transfer to the top of a double boiler. If you do not have one, set the pan of soup over a pan of simmering water.
- When the milk is hot, add the oysters and heat just until the oysters are opaque. Do not allow to boil. Season with fresh parsley, cayenne pepper and sherry. Go easy on the sherry until you are sure you like it in the stew.
Nutrition Facts : Calories 315.9 calories, Carbohydrate 15.7 g, Cholesterol 156.5 mg, Fat 18.8 g, Fiber 0.1 g, Protein 18.9 g, SaturatedFat 10.1 g, Sodium 952.6 mg, Sugar 3 g
OYSTER STEW WITH EVAPORATED MILK
This is a great stew for a cold and wintry night. It will warm you up inside.
Provided by Robyn Dye
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 1h
Yield 5
Number Of Ingredients 10
Steps:
- Place the carrots, potatoes, onion, celery, and bouillon cubes in a stock pot; pour enough water over the vegetables to cover. Turn heat to medium-high and bring to a boil; allow to boil for 30 minutes. Add the oysters with their juices and 1 teaspoon black pepper; boil another 3 minutes; reduce heat to low. Stir in the evaporated milk and butter; cook and stir until the butter melts completely. Season with salt and pepper to serve.
Nutrition Facts : Calories 325.1 calories, Carbohydrate 48.1 g, Cholesterol 69.7 mg, Fat 9.4 g, Fiber 5.8 g, Protein 13.4 g, SaturatedFat 4.9 g, Sodium 991.4 mg, Sugar 10 g
GRANDPA'S OYSTER STEW
Born and raised on the water, oystering is in chef Madden Surbaugh's blood. Every year at Christmas his grandfather made his famous oyster stew.
Provided by Madden Surbaugh
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 35m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 805.7 calories, Carbohydrate 46.4 g, Cholesterol 294.9 mg, Fat 51.8 g, Fiber 1.1 g, Protein 35.9 g, SaturatedFat 28 g, Sodium 1148.3 mg, Sugar 6.3 g
Tips:
- Choose fresh oysters: The fresher the oysters, the better the stew will taste. Look for oysters that are plump and have a briny smell.
- Clean the oysters properly: Before cooking, it is important to clean the oysters thoroughly to remove any grit or debris. Use a stiff brush to scrub the shells and then rinse them under cold water.
- Use a variety of vegetables: This recipe uses a variety of vegetables, including celery, carrots, onions, and potatoes. You can also add other vegetables, such as corn, peas, or mushrooms.
- Simmer the stew gently: Oyster stew should be simmered gently over low heat. This will help to prevent the oysters from becoming tough.
- Season the stew to taste: Season the stew with salt, pepper, and other spices to taste. You can also add a splash of white wine or cream for extra flavor.
- Serve the stew immediately: Oyster stew is best served immediately after it is made. You can garnish the stew with chopped parsley or chives.
Conclusion:
This oyster stew with vegetables recipe is a delicious and easy-to-make dish that is perfect for a cold winter day. The stew is packed with flavor and is sure to warm you up from the inside out. So next time you are looking for a comforting and satisfying meal, give this oyster stew recipe a try. You won't be disappointed!
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