Entree: United States – Chesapeake Bay – Oyster Stew (Creamy savory soup of fresh oysters simmered in milk and butter)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

- 24 fresh shucked oysters, approx. 1 lb (450 g), with liquor reserved
- 4 tbsp (57 g) unsalted butter
- 1 small yellow onion, about 4 oz (115 g), finely chopped
- 2 stalks celery, about 3 oz (85 g), finely chopped
- 3 cups (720 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 2 bay leaves
- 1/2 tsp (3 g) kosher salt, plus more to taste
- 1/4 tsp (0.5 g) white pepper or black pepper
- 1/8 tsp (0.6 g) cayenne pepper
- 2 tbsp (30 ml) dry sherry (optional)
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. In a heavy pot over medium heat, melt 2 tbsp (28 g) butter and add the chopped onion and celery; sauté until soft and translucent, about 6–8 minutes. Add the reserved oyster liquor, bay leaves, milk, and heavy cream; gently bring to just under a simmer (do not boil), reduce heat to low, and season with salt, pepper, and cayenne. Simmer very gently 8–10 minutes to blend flavors.
2. Stir in the oysters and remaining 2 tbsp (29 g) butter and cook just until the oyster edges begin to curl, about 1–3 minutes (do not overcook). Remove bay leaves, stir in sherry if using, adjust seasoning, ladle into warmed bowls, and sprinkle with chopped parsley; serve immediately.