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Oyster Stew

4

30 min

Oyster Stew

Oyster Stew Photo 1

Time

30 min

Serving

4 persons

Calories

555

Rating

4.00★ (270)

Cuisine

Author: Victoria Buriak
This oyster stew is elegant and satisfying. I serve it hot, alongside some toasted homemade bread. Try adding a drop or two of hot sauce if you like — it's delicious!

Ingredients

  • butter: 0.5 cup
  • celery: 1 cup (minced)
  • shallots: 3 Tbsp (minced)
  • quart half-and-half cream: 1 piece
  • containers fresh shucked oysters, undrained: 2 piece (12 ounce)
  • pinch cayenne pepper: 1 piece (to taste)
  • salt and ground black pepper: (to taste)

Metric Conversion

Stages of cooking

Oyster Stew Photo 2 1
Oyster Stew Photo 3 2
Oyster Stew Photo 4 3
Oyster Stew Photo 5 4
  1. Gather all ingredients. Dotdash Meredith Food Studios
    Oyster Stew Photo 2
  2. Melt butter in a large skillet over medium heat. Add celery and shallots; cook and stir until shallots are tender, 3 to 5 minutes. Dotdash Meredith Food Studios
    Oyster Stew Photo 3
  3. Heat half-and-half in a large pot over medium-high heat. Add the celery and shallot mixture, and stir continuously until just about to boil. Add oysters and their liquid, and season with cayenne pepper, salt, and pepper. Dotdash Meredith Food Studios
    Oyster Stew Photo 4
  4. Cook, stirring continuously, until oysters curl at the ends. Turn off the heat and serve immediately. Dotdash Meredith Food Studios
    Oyster Stew Photo 5

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