Creamy Oyster Stew
This rich stew is the perfect way to warm up on a cold day. Serve with a hearty loaf of bread and hot sauce, if desired.
Serves: 12Hands-on: 30 minutesTotal: 30 minutesDifficulty: Easy
- 2 Tbsp. butter
- 5 celery stalks, diced
- 2 large white onions, peeled and diced
- 1 bay leaf
- 1 garlic clove, peeled and minced
- 2 tsp. salt
- 1⁄4 tsp. ground white pepper
- 1 Tbsp. all-purpose flour
- 2 cups fresh oysters
- 1 cup chicken stock
- 6 cups heavy cream
- 1⁄4 cup chopped fresh flat-leaf parsley
- Heat the butter in a Dutch oven over medium-high heat. When the butter starts to foam, add the celery, white onions, and bay leaf. Cook for 5 minutes or until the vegetables are tender. Reduce the heat to low. Remove the bay leaf.
- Add the garlic, salt, and pepper. Cook, stirring constantly, for 5 minutes. Add the flour and cook for 2 minutes, stirring constantly, and scraping the sides and bottom of the pan.
- Drain the oysters, reserving the liquid. Add enough chicken stock to the oyster liquid, if necessary, to make 1 cup total. Set aside.
- Increase the heat to medium-high and carefully add the oyster and stock liquid mixture, and cook for another 4 minutes. Let cool slightly. Transfer the vegetable mixture to a blender or food processor. Cover and blend or process to a smooth consistency.
- Return the mixture to the Dutch oven. Stir in the cream and cook over medium heat for 5 minutes or until heated through, whisking occasionally. Add the oysters and cook for about 5 minutes or until the oyster edges curl. Sprinkle with parsley and serve immediately.