Oyster Stew Recipe Southern Living

Ingredients

Directions

Instructions Checklist

Step 1

Drain oysters, reserving liquor. Inspect oysters and remove any bit of shell. Set aside oysters and liquor.

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Step 2

In medium saucepan heat milk and cream just to simmering; keep warm.
Step 3

In Dutch oven heat 4 tablespoons of the butter over medium heat. When butter is melted and bubbling, add onion, celery, and 1/2 teaspoon of the salt, stirring well to coat in butter. Cook slowly, about 10 minutes, stirring often until onion is tender and translucent. Sprinkle flour over vegetable mixture. Cook 2 minutes more, stirring well to blend in the flour. Slowly whisk in the hot milk and cream; ring mixture back to a low simmer, stirring occasionally.
Step 4

Meanwhile, in a 12-inch nonstick skillet heat remaining 3 tablespoons butter over medium heat until hot and bubbly. Add drained oysters in a single layer. Sprinkle remaining salt and a few grinds of black pepper. Cook just until oysters begin to curl around the edges and gills are slightly exposed. Transfer oysters to the milk mixture in Dutch oven. Turn off heat.
Step 5

Add oyster liquor to hot skillet. Cook 2 to 3 minutes, until liquor comes to boiling. Immediately transfer to stew in Dutch oven; stir. Sprinkle cayenne and stir in. Cover and let stand for 10 minutes. Sprinkle servings with parsley.

Nutrition Facts

Per Serving:

342 calories; fat 30g; cholesterol 121mg; saturated fat 18g; carbohydrates 11g; mono fat 8g; poly fat 2g; sugars 6g; protein 8g; vitamin a 1117.6IU; vitamin c 3mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 1mg; vitamin b6 0.1mg; folate 20.2mcg; vitamin b12 0.1mcg; sodium 303mg; potassium 284mg; calcium 171.6mg; iron 3.2mg.