This rich, creamy Oyster Stew is made with fresh Apalachicola Bay oysters. Just the thing to warm you up on cold evenings.
The recipe I'm sharing with you today is one that I always think of when the weather turns cold. In my opinion, late fall and the early part of winter is the time of year when fresh oysters are at their best in the southeast.
Especially if you can get your hands on some Apalachicola Bay oysters. Small, sweet, plump, and with a mild saltwater taste, they're simply the best oysters in the world.
Love Raw Oysters!
When I was much younger, we'd go to a local oyster bar in town to have them raw on the half shell. Rural southern oyster bars are not fancy places. My favorite one had a screen door, a bar that would seat three folks on wooden stools and one table with four straight back wooden chairs. You'd wait your turn to sit at the bar where fresh oysters were shucked and served right in front of you.
The accompaniments? Saltine crackers, hot sauce and, if you insisted, cocktail sauce. Take a shucked oyster. Place it on top of your cracker. Add a drop or two of hot sauce and inhale the whole thing in one bite. I've been known to down two dozen in a sitting.
They're Also Great in a Stew
Besides enjoying them in their natural, raw state they also make mighty fine eating when battered and deep fried. Or you can go a little more refined with oysters and make them into this creamy, luscious oyster stew.
Be sure to use a pint of the freshest oysters possible. Get the fish seller to hand shuck them if possible or bring them home and do that task yourself. Try to avoid the oysters in the plastic container at the grocery store. Lord only knows where they came from and how long they've been in that refrigerator.
How to Make Oyster Stew
Place all the ingredients except the milk in a saucepan.
Heat the mixture over medium-low heat until the edges of the oysters just begin to curl. This takes about 10 minutes and should not be rushed. Be sure to keep the heat fairly low and stir frequently.
In another saucepan, scald the milk, cream, or half-and-half. When the edges of the oysters have curled, add the scalded milk to the oyster mixture and stir well.
Serve immediately with oyster crackers and additional Tabasco if desired.
More Seafood Recipes on Never Enough Thyme:
Oyster Recipes from Other Bloggers:
- Oysters Beau Monde from Drick's Rambling Cafe
- Oysters Rockefeller from The Culinary Life
- Grilled Oysters from Eating Richly
- Scalloped Oysters from My Recipes
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- 1 pint fresh oysters with their liquid
- ½ stick butter
- 1 green onion chopped
- 2 tsp. chopped fresh parsley
- ½ tsp. Worcestershire sauce
- ¼ tsp. Tabasco sauce
- Salt and pepper to taste
- 2 cups milk cream, or half and half
- Oyster crackers
- In a saucepan, combine all ingredients except milk. Heat over medium-low heat just until edges of oysters curl (about 10 minutes).
- In another saucepan, scald the milk (or cream, or half and half). Stir in to other ingredients.
- Serve immediately. Pass oyster crackers.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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