Indulge in the rich and creamy flavors of a classic American oyster stew. This recipe combines fresh oysters, creamy broth, and aromatic herbs to create a comforting and hearty dish. Perfect for a cozy evening at home or as an impressive starter for a special occasion. Serve with crusty bread or oyster crackers for a complete comfort food experience.
Ingredients
- 36 fresh oysters, shucked
- 4 cups whole milk
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 stalks celery, finely chopped
- 2 medium potatoes, peeled and diced
- 1 bay leaf
- 1 teaspoon fresh thyme leaves
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish
Directions
- In a large pot, melt the butter over medium heat. Add the onions, garlic, and celery. Cook until the vegetables are tender, about 5 minutes.
- Add the diced potatoes and cook for another 5 minutes, stirring occasionally.
- Pour in the milk and heavy cream, and add the bay leaf and thyme. Bring the mixture to a simmer and let it cook for 15 minutes, or until the potatoes are tender.
- While the soup is simmering, drain the shucked oysters and reserve the liquid.
- Once the potatoes are tender, stir in the oysters and the reserved oyster liquid. Cook for an additional 3-5 minutes, or until the edges of the oysters curl slightly.
- Season the stew with salt and pepper to taste. Remove the bay leaf.
- Serve the oyster stew hot, garnished with chopped fresh parsley.
