Oyster stew recipes. the secret to the rich buttery warm flavor is coddling the oysters in the milky brew. This heirloom recipe is easy to make and is the best Oyster Stew recipe that you can find.
How to Make Oyster Stew !
About the oysters. You can use freshly shucked if you have access to them, though you’ll need quite a few for this stew. We used jarred oysters that we found in the refrigerated seafood section of our local grocery store (Raley’s).
Strain canned oysters for oyster stew
I’ve since seen them in practically every grocery store I’ve been to in my area, so I assume that the jarred oysters are not that hard to find, and they’ll likely be much more cost effective than freshly shucked.
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Oyster stew recipes
- 2 tablespoons butter
- 1 large onion finely diced
- 2 garlic cloves
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups whole milk
- 2 teaspoon fresh parsley
- 16 ounces fresh raw oysters
- Strain and reserve the oyster juice, rinse oysters: Strain the oyster juice through a fine-meshed sieve into a bowl to remove any grit.
- Heat butter over medium heat in saucepan. Add diced onion and saute until tender, about 5 minutes. add in garlic , continue to saute for another 1-2 minutes, being watchful to not burn garlic. Add paprika, stir to toast about 1 minute.
- Drain oysters ,Reduce heat to low, add milk ,oysters and continue to cook over low heat until oysters begin to curl on edges.add Salt,pepper and parsley to taste.