Virginia Oyster Stew
A simple, rich milk-based stew of plump Chesapeake oysters, traditionally served on Christmas Eve in Tidewater households.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 280 kcal
Equipment
- •Saucepan
Nutrition
Per serving, approximate
- Calories
- 280 kcal
- fat
- 21
- carbs
- 10
- protein
- 14
- calories
- 280
Instructions
- 1
Melt the butter in a saucepan over medium heat.
- 2
Add the oysters with their liquor. Cook just until the edges begin to curl, about 2 minutes.
- 3
Remove the oysters with a slotted spoon and set them aside.
- 4
Pour the milk and cream into the pan. Warm gently without letting it boil.
- 5
Stir in the salt, pepper, and paprika.
- 6
Return the oysters to the pot. Warm everything through for 1–2 minutes.
- 7
Ladle the stew into bowls. Sprinkle the parsley on top.
Chef's tips
Heat the milk gently instead of boiling so it does not curdle. Cook the oysters only until their edges curl for the best texture.
Storage
Best eaten fresh; not recommended for storage beyond 1 day.
Reheating
Reheat gently over low heat without boiling.
Common mistakes to avoid
- •Boiling the stew, which toughens the oysters and curdles the milk.
- •Cooking the oysters too long, which makes them rubbery.
Serving suggestions
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