Oyster Stew
Oysters warmed gently in buttery milk until their edges curl — nothing more.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 330 kcal
Equipment
- •Heavy saucepan
Nutrition
Per serving, approximate
- Calories
- 330 kcal
- fat
- 23 g
- carbs
- 14 g
- protein
- 18 g
- calories
- 330
Instructions
- 1
Strain the oyster liquor through muslin and reserve it.
- 2
Melt the butter and soften the shallot without colouring.
- 3
Add the strained liquor and warm through.
- 4
Pour in the milk and cream and heat to just below a simmer.
- 5
Slip in the oysters and cook 2-3 minutes only, until their edges ruffle.
- 6
Season with pepper and celery salt, scatter chives and serve at once.
Chef's tips
The moment the oyster edges curl the stew is done; a minute longer and they toughen.
Ingredient substitutions
- double cream → all milk for the plainer old-style stew
Storage
Eat immediately; it does not reheat.
Common mistakes to avoid
- •Boiling the milk
- •Cooking the oysters too long
Serving suggestions
Cooked Oyster Stew?
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