Briny oysters in a creamy broth is a rich and satisfying dish, but time-consuming if you use oysters in the shell. Use water-packed canned oysters and you'll not only save time but also the arduous job of prying open those tricky bivalves. Serve the oyster stew with a crisp green salad for crunch and artisan bread to mop up every drop of the broth.
Things You'll Need
- Canned oysters packed in water
- Milk, cream or half and half
Choose aromatics like onions, leeks, shallots and celery, and chop them into 1/2-inch dice. You could also julienne them into matchstick-size pieces. Set aside in a bowl.
Put several pats of butter into a large pot, then turn the heat to medium. Wait until the butter melts and begins to bubble around the edges. Then, add the aromatics and cook for a few minutes, or until they have softened.
Open the cans of oysters. You'll need about one 8-ounce can of oysters for every 2 to 3 servings of stew. Chop the oysters if you like and add them to the pot with the liquid in the can.
Add milk, half and half or cream, or a combination of milk and half and half, to the pot. You'll need about 1 cup of dairy for every serving. Heat the mixture until it begins to steam. You may see tiny bubbles around the perimeter of the pan, but the milk shouldn't boil.
Salt and pepper to taste. Garnish with chopped chives, scallions or dill.
Tips & Warnings
- Half-and-half and cream make for a richer stew, but add calories and fat. If you're watching your calorie intake, use 2-percent milk instead.
- If the can bulges or the oysters smell even a little off when you open the can, don't use them.
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