Oyster Stew

• 2 cups milk
• 1 cup heavy cream
• 2 tablespoons unsalted butter
• 2 cups shucked oysters with their liquor
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 2 tablespoons minced chives
• 1 tablespoon all-purpose flour

Steps

1. 1 In a medium saucepan, melt the butter over medium heat.
2. 2 Whisk in the flour to create a roux and cook for 1 minute.
3. 3 Gradually whisk in the milk and cream, stirring constantly until slightly thickened.
4. 4 Add the oysters and their liquor to the mixture.
5. 5 Season with salt, pepper, and paprika.
6. 6 Heat through gently, but do not boil.
7. 7 Sprinkle with chives before serving.

Nutrition

Tips

• Use fresh oysters for the best flavor and texture.
• Keep the heat low when adding the oysters to prevent overcooking.

Storage

Store in an airtight container in the fridge for up to 2 days. Reheat gently on the stove over low heat.

Serving Suggestions

• Serve with warm crusty bread or oyster crackers.
• Pair with a crisp white wine for an elevated experience.

FAQ