Instructions:
Oyster Stew
Sauté the Aromatics:
In a large pot or Dutch oven, melt the butter over medium heat.
Add the chopped onion and celery, and sauté for 5-7 minutes until softened and translucent.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Heat the Milk:
Reduce the heat to low and slowly pour in the milk (or half-and-half), stirring constantly. Heat gently, but do not allow it to boil.
Add the Oysters:
Stir in the fresh oysters along with their liquid. Cook over low heat for 3-5 minutes, or until the edges of the oysters curl slightly. Avoid overcooking, as the oysters can become tough.
Season the Stew:
Add salt and freshly ground black pepper to taste. For a little kick, sprinkle in the cayenne pepper.
Garnish and Serve:
Ladle the stew into bowls and garnish with fresh parsley.
Serve hot with crusty bread, oyster crackers, or a side salad.
Tips:
Richness: For an extra-decadent stew, substitute part of the milk with heavy cream.
Thicker Stew: Add 1 tablespoon of flour to the sautéed onion and celery before adding the milk to create a roux for a slightly thicker consistency.
Enhance Flavor: Add a splash of white wine or a dash of Old Bay seasoning for extra depth.
Enjoy your creamy, hearty Oyster Stew, a true classic! 🦪🥣😊
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