How To Make Oyster Stew
If you’re lucky enough to live in an area with an abundance of oysters, take advantage of it and learn how to make oyster stew. Even if you don’t learn near a coastline, this delicious stew only requires a small amount of oysters and is a great way to maximize their flavor. This simple recipe requires very little prep work, and its simplicity highlights the taste of the oysters. Make oyster stew as a light starter at your next seafood feast, or serve a big bowl as a comforting and cozy dinner on a cold night. Either way, you’ll savor every spoonful of deliciousness.
To make oyster stew, you’ll need:
- 2 green onions, chopped
- 2 Tbsp. butter
- 12 oz. fresh raw oysters, undrained
- 1 quart half-and-half
- 1/4 tsp. salt
- 1/4 tsp. white pepper
- 1/8 tsp. cayenne pepper
- Crackers, for serving
- Sliced green onions, for garnish
- Stock pot
- A wooden spoon
- Whenever possible, use fresh oysters to make oyster stew. Since the oysters will be cooked, it’s safe to buy shucked oysters sold in a glass or plastic container, according to SafeOysters.org. However, be sure to purchase your oysters from a reputable retail store or fishmonger. If you prefer to shuck your own oysters to make oyster stew, SafeOysters.org advises buying live oysters that are tightly closed – or that shut when you tap them lightly. Oysters that don’t respond to tapping or that have wide open shells are most likely dead and may harbor dangerous bacteria.
- To make oyster stew, get a large stock pot. Melt the butter over medium high heat, and add the greens onions, sautéing them until they’re tender. Add the oysters, the half-and-half, the salt, and the white and cayenne peppers, and stir the mixture with a wooden spoon. Reduce the heat to low, and cook the oyster stew until the mixture is hot, but do not allow it to boil or you may scald the half-and half. The FDA recommends boiling shucked oysters for at least three minutes or until the edges begin to curl.
- Once you make oyster stew, serve it hot. Garnish it with sliced green onions and sprinkle it with oyster crackers, if you’d like. Oyster stew can also be prepared in advance and kept in the refrigerator for several days. Simply reheat it slowly on the stove when you’re ready to eat it. Because you make oyster stew with half-and-half, which often separates as it unthaws, freezing it is not recommended.