Oyster Stew

Oyster Stew doesn’t have to be difficult. An oyster stew recipe with canned oysters makes it even easier to make. Oyster stew from canned oysters falls in the devilish category given the amount of whole milk and butter in it. You can make it with skim milk, but that honestly is not near as tasty. You can even add cream to make it richer.

6 Tbsp. butter
2 Tbsp. all-purpose flour, unbleached
1 cup onions, finely diced
½ cup celery, finely diced
2 cups milk
24 canned oysters, reserve liquid
1 Tbsp. garlic, finely diced
¼ cup fresh parsley, finely chopped
sea salt
black pepper, freshly ground
ground cayenne pepper

In a large sauté pan, melt 4 Tbsp. butter. Whisk in the flour, stirring constantly, then cook for 3-4 minutes.

Add onions and celery and cook for 2 minutes. Stir in milk and the reserved oyster liquid.

Season with salt, black pepper and cayenne, as desired. Bring to a simmer and simmer for 4 minutes.

Add the oysters, garlic and parsley. Bring the stew back up to a simmer and cook for 4 minutes, or until the oysters curl.

Stir in 2 Tbsp. butter and remove from the heat and serve.

Makes 4 servings.